Rating: 4 stars
59 Ratings
  • 5 star values: 23
  • 4 star values: 24
  • 3 star values: 10
  • 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.

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

151 calories; protein 8.6g; carbohydrates 13g; fat 8.4g; sodium 756.9mg. Full Nutrition
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