50 Ratings
  • 5 star values: 20
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0

I like to serve this broccoli and tofu stir fry over white rice. If you don't have cashews, pecans or almonds will work as well.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.

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  • Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

151 calories; 8.4 g total fat; 0 mg cholesterol; 757 mg sodium. 13 g carbohydrates; 8.6 g protein; Full Nutrition


Reviews (33)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/29/2008
Very delicious. I did add a little Maple Syrup to make the flavor sweeter.
(9)

Most helpful critical review

Rating: 2 stars
02/27/2008
Prepared as directed. Very little taste. Tofu just dropped into a wok for one minute is not going to absorb any flavor. Wouldn't make again.
(21)
50 Ratings
  • 5 star values: 20
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
09/06/2007
This is the first recipe I have used from this site. I was cooking for my girlfriend who is a very fussy eater so I decided to do her a vegiterian dish it went down really well she loved it and it took no time at all. Since then I have used the recipe again but used Chicken instead of Tofu this is equally as nice a word of warning if you are not keen on spicy food only use half the amount of Cayenne Pepper.
(31)
Rating: 3 stars
09/15/2007
This was a nice simple stir fry. It lacked a little in flavor of the sauce so I added a bit of szechuan to taste. The tofu took on the flavor quite nicely. Served on top of white rice.
(24)
Rating: 2 stars
02/27/2008
Prepared as directed. Very little taste. Tofu just dropped into a wok for one minute is not going to absorb any flavor. Wouldn't make again.
(21)
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Rating: 4 stars
02/24/2009
I used this recipe to introduce my 3 and 6 year old to tofu. The 6 year old loved it but the younger one wouldn't even try it. I marinated the tofu in soy sauce and sherry for a few hours first and added some minced ginger in with the garlic. I also stir fried some shiitakes into the veggies. Overall very nice.
(12)
Rating: 4 stars
10/08/2007
This recipe was excellent. I didn't have any sherry so I used an extra dry Vermouth instead and it worked out wonderfully. My father didn't even know it was tofu until I said something later. He was just wondering why the chicken was so squishy.
(11)
Rating: 5 stars
01/29/2008
Very delicious. I did add a little Maple Syrup to make the flavor sweeter.
(9)
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Rating: 4 stars
04/13/2011
This was good. Only made a few changes that I don't think really affected the recipe. I deleted the nuts becacuse my kids don't like them. I used veggie chicken broth to make it vegetarian and red wine for sherry since I was out. Gotta say this tastes like the restaurant version without any mystery ingredients. Gonna keep this around for the future.
(9)
Rating: 5 stars
08/31/2009
I did 4 cups of broccoli and 2 red peppers reduced the oil to 2 1/2 tsp (used olive oil) cooked for 10 min. upped the sherry and chicken broth a little and let the tofu saute with the sauce for at least 5 min. so the tofu can soak up more of the flavor. I use more veggies instead of serving over rice and find this meal to be extremely satisfying.Sometimes I sprinkle with toasted sesame seeds. FYI my husband loves this dish!
(6)
Rating: 5 stars
06/17/2010
Great flavours! We really enjoyed this recipe. I added carrot and zucchini as I didn't have any bell pepper and was trying to use up the vegies in the fridge. Also only had sweet sherry in the cupboard so used that too. As suggested in the reviews I marinated the tofu in soy sauce for 1 hour before cooking and was happy that I had as well as it had great flavour. Will be making this one again
(5)