-
-
My review
Broccoli and Tofu Stir Fry
stay@homemom84
"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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 151 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 151 calories; 8.4 g fat; 13 g carbohydrates; 8.6 g protein; 0 mg cholesterol; 757 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3146 Ratings
-
-
-
-
-
Most helpful positive review
9/6/2007
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 a...
Most helpful critical review
9/15/2007
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.
Most helpful
Most positive
Least positive
Newest
9/6/2007
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 a...
9/15/2007
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.
2/27/2008
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.
2/23/2009
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 firs...
10/8/2007
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. ...
4/12/2011
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 ...
1/29/2008
Very delicious. I did add a little Maple Syrup to make the flavor sweeter.
1/24/2011
Great flavor. I doubled the amount of sauce and still found there wasn't as much as I would have liked there to be. Next time, I'll triple it.