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Tofu & Broccoli Stir-Fry

May/June 2010

Your rating: None Average: 4.1 (230 votes)

We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.



READER'S COMMENT:
"Wow--great sauce. I added shitake mushrooms, served over brown rice, and with scallions. Pretty much like the other person said--hey! great minds think alike : ) "

28 Reviews for Tofu & Broccoli Stir-Fry

05/07/2010
Anonymous

I liked it very much. Very good instructions of cooking the tofu. This dish was very flavorful and I'll make it again soon.

Comments
04/28/2010
Anonymous

This recipe was easy and tasty. It wasn't bland at all, had lots of flavor from the wine, garlic & ginger. Even my husband gave it a thumbs up and he doesn't normally like tofu. I will make it again, but next time I might use tempeh in place of the tofu. I highly recommend it!

Comments
04/27/2010
Anonymous

This was a nice and quick dinner! It's a little bland, tasted like it was missing something, but lightly "frying" helped my husband get over his refusal to eat tofu.

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