Tofu & Broccoli Stir-Fry

May/June 2010

Your rating: None Average: 4 (320 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.

"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 : ) "

30 Reviews for Tofu & Broccoli Stir-Fry


This was delicious! I doubled the sauce and added water chestnuts. Served on rice. Also pressed the tofu so it had little to no moisture before dipping in cornstarch and pan frying.

I adapted this recipe to make it lower in sodium

I adapted the recipe with the following substitutions:
water in place of broth
white wine instead of sherry
1 tbsp of Balsamic vinegar instead of soy sauce
1 tsp of sugar
NO salt
With these substitutions, the recipe was good for my husband's low sodium regime. It tasted delicious. I didn't even need to add salt for the rest of the family.

Flavorful and fast

I just made this and it came out very tasty! I have always wondered how to get my tofu to have that crisp crust, and now I know--cornstarch! I do recommend, however, that people press their tofu instead of simply patting dry. Just get two plates, sandwich the tofu in the middle and weight on top with a big book. It gets tons of water out. Also, I just used a random red wine I had lying around and reduced the sugar a lot (I don't even really think it needs any).

I couldn't get the tofu to brown!

I thought this recipe would have been a lot better if I could get the initial tofu-trying part down. Instead of "frying", the cornstarch on my tofu just turned into this gelatinous goo. I left the tofu in the pan for far longer than recommended and couldn't get it to crust at all

Comments (1)


Anonymous wrote 1 year 32 weeks ago

It's possible that you had

It's possible that you had the pan heat too low. The oil would need to be hot to give the tofu a crispy crust.

Great Recipe

This dish is SO GOOD! I have made it several times and love it more each time! Definitely one of our staples! I wish I could find more amazing recipes like this!

Perfect combo of sweet, savory and a little spice

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