Tofu & Broccoli Stir-Fry

I was surprised to see EatingWell publish a recipe with so much added sugar. I only used 1T and found the sauce still much too sweet. I think I'll try a drizzle of honey next time. Also, after cooking the tofu, the pan was much too hot for the garlic and it started to brown on contact. Next time I would steam the broccoli that uses things I almost always have on hand. Fast and easy for weeknight meal instead of takeout.

Love, love, love this recipe. My husband does not even really like tofu and this is one of our go to, regular recipes.

Love, love, love this recipe. My husband does not even really like tofu and this is one of our go to, regular recipes.

There are a few issues with the recipe here, but I have perfected it over time. double the recipe. Make sure you press the tofu--line a baking sheet with a kitchen towel, lay out sliced tofu (2pkgs) on the towel. lay out another kitchen towel on top of that and put another baking sheet on top and lay 2 cast iron skillets on top of that and let it press for 4hrs. if you skip that step the entire recipe will go wrong.

Thanks alot!

It was so tasty and have a restaurant feel! My children love them so much. The recipe also leaves a lot of room for mistakes. My measurement were not v accurate yet it still turns out very delicious

Great sauce - I did add some freshly grated ginger and garlic, and let the whole thing marinate for a few hours, but other than that kept it the same. Doubled it, though, since I had two huge bunches of broccoli, 3 peppers, two onions and a full pound of (smoked) tofu - which I didn't need to coat/brown beforehand; just threw in at last minute. Oh, I used sesame oil instead of canola. Yum.

cut back on cornstarch and sugar. was delicious. would definitely make again!

Very good !!

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. Pros: Easy,tasty

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 allCons: !

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 Cons: !

So delicious!!The sauce in this recipe is so good, you won't miss having meat. The key is to drain as much water from the tofu as possible so that it gets super crispy in the skillet. I pressed the tofu block between paper towels with a cast iron skillet on top (thanks, Ree Drummond) and left it alone for 30 minutes. Husband couldn't eat enough and there were NO Leftovers!Pros: Fantastic sauce

So delicious!! The sauce in this recipe is so good, you won't miss having meat. The key is to drain as much water from the tofu as possible so that it gets super crispy in the skillet. I pressed the tofu block between paper towels with a cast iron skillet on top (thanks, Ree Drummond) and left it alone for 30 minutes. Husband couldn't eat enough and there were NO Leftovers! Pros: Fantastic sauce

Easy Stir-fry My guy requested that this recipe be added to our regular rotation. I think next time I will try to make it with rice vinegar instead of sherry wine (is that the same as dry sherry?) because I think it will add a nice flavor to the dish. I used a frozen mix of broccoli, cauliflower, and carrot in addition to some onions, yellow squash and sweet bell peppers I picked up at the farmers' market. I sauteed the fresh veggies first, removed them from the pan and cooked the frozen veggies according to the recipe. Then I threw the other veggies back in the pan when I added the tofu. I also threw in some cooked white and black beans which I had left over, just to add some more protein. I served it over some whole wheat spagetti noodles. Made a great meal!

Great Recipe I loved this far more than I thought I would! I made it super green by using a mix of broccoli, green beans and zucchini. You could really use any veg you like to stir fry. I also substituted the sherry with orange juice and a dash of rice vinegar- tasted great with the fresh ginger. The sauce is really flavorful with red pepper flakes, and I'll def. make this again. Pros: Easy to make substitutions Cons: difficult to cover the tofu evenly

Easy and simple stir-fry I wanted to break in my new wok and branch out a little. So I gave this a whirl, and it was delicious! I added some carrots for color. I also used leftover Chardonnay instead of rice wine. I served it over brown rice.

the sauce had a very good flavor I am not a huge brocolli fan so I subbed sugar snap peas and sliced crimini mushrooms and it was delicious! I love the flavor of the sauce. I used precubed tofu and I won't do that again, they cut them too small and irregular sizes...small ones cooked faster than large ones and were a little tough. Otherwise, great recipe, and I will make again.

This is a keeper Super quick, inexpensive and satisfying dinner. My husband would have turned up his nose if I had said we were having tofu but he was half way through his plate before he realized he wasn't eating chicken. Served over brown rice this makes a perfect one dish meal.

Not too bad I'm not usually a fan of tofu, but my husband is and we had some in the fridge, so I needed to come up with something. This was perfect. It reminded me of chinese chicken with broccoli. I added some sliced bell peppers because I didn't have quite enough broccoli - it was awesome. I think it would also be great with chicken! The sauce was really nice - I served it over rice and it was really tasty. Would definitely make this again as an alternative to take-out.