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.
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.
30 Reviews for Tofu & Broccoli Stir-Fry
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
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.
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 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
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!