I haven't tried the recipe yet - but it sounds great! The one thing I may do to enhance the flavor is to sprinkle the tofu (before tossing in cornstarch) with soy sauce (or Bragg's Liquid Amino Acids - lighter than soy and just great for you) b/c then the flavor stays in the tofu. Maybe even dab it in dijon mustard before sauteing, or blend the soy sauce with mustard before drizzling over the tofu? Just a thought. Thanks! Philippa in Williamsburg, VA
Tofu & Broccoli Stir-Fry
From EatingWell: May/June 2010
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.
29 Reviews for Tofu & Broccoli Stir-Fry
I liked it very much. Very good instructions of cooking the tofu. This dish was very flavorful and I'll make it again soon.
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!
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.