Rating: 4.43 stars
37 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

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  • Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

  • Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Tips

Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don't use “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

257 calories; protein 14g; carbohydrates 23.2g; dietary fiber 4g; sugars 8.1g; fat 13.2g; saturated fat 1.1g; vitamin a iu 3242IU; vitamin c 100.6mg; folate 93mcg; calcium 258.9mg; iron 3.2mg; magnesium 86.4mg; potassium 529.7mg; sodium 664.7mg; thiamin 0.1mg; added sugar 7g.
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Reviews (17)

37 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/30/2017
Very good!! Read More
Rating: 3 stars
07/23/2014
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). Read More
Rating: 5 stars
09/19/2017
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 Read More
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Rating: 2 stars
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 Cons:! Read More
Rating: 5 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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. Read More
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Rating: 4 stars
03/06/2013
This was great! Just found it a titch too much sugar so next time Ill cut back. I did 1/2 broccoli and tofu. but made full sauce and used about 2/3rd's of it. Definitely could use a bunch of different veggies. Read More
Rating: 5 stars
01/07/2019
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. Read More
Rating: 5 stars
10/30/2011
I liked it very much. Very good instructions of cooking the tofu. This dish was very flavorful and I'll make it again soon. Read More