View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 

Tofu & Broccoli Stir-Fry

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, 1 1/4 cups each
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.
RECIPE INGREDIENTS
1/2 cup  vegetable broth or reduced-sodium chicken broth
1/4 cup  dry sherry (see Note) or rice wine
3 tablespoons  reduced-sodium soy sauce
3 tablespoons  cornstarch, divided
2 tablespoons plus 1 teaspoon  sugar
1/4 teaspoon  crushed red pepper, or more to taste
1 14-ounce package  extra-firm water-packed tofu, drained
1/4 teaspoon  salt
2 tablespoons  canola oil, divided
1 tablespoon  minced garlic
1 tablespoon  minced fresh ginger
6 cups  broccoli florets
3 tablespoons  water

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.
Tofu & Broccoli Stir-Fry Recipe at Cooking.com
DIRECTIONS
Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 258
Fat, Saturated: 1g
Fiber: 4g
Carbohydrates, Total: 23g
Sodium: 544mg
% Cal. from Fat: 45%
Fat. Total: 13g
Protein: 14g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.