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Tofu & Broccoli Stir-Fry

May/June 2010

Your rating: None Average: 4 (321 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 : ) "

30 Reviews for Tofu & Broccoli Stir-Fry

10/21/2015
Anonymous
Excellent!

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.

Easy,tasty
Comments
10/19/2014
Anonymous
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.

Comments
07/22/2014
Anonymous
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).

Comments
03/26/2014
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)

7 comments

Anonymous wrote 1 year 33 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.

11/18/2013
Anonymous
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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