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Tofu and Broccoli Stir Fry

This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4.

  • prep: 25 mins
    total time: 40 mins
  • servings: 4

Ingredients

  • 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
  • 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • Coarse salt
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red-pepper flakes
  • 4 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 1/2 cup cashews, toasted

Directions

  1. Step 1

    Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.

  2. Step 2

    Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.

  3. Step 3

    Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.

  4. Step 4

    Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.

  5. Step 5

    Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Source
Everyday Food, November 2004

Reviews (11)

  • 10 Jul, 2014

    Several brands of gluten-free soy sauce are available on grocery store shelves. San-J and Kikkoman both offer wheat-free or Tamari-style soy sauce.

  • 5 Jun, 2014

    i'm pretty sure soy sauce is made with wheat.

  • 29 Mar, 2013

    I find the sauce to have too much vinegar for my taste. I will try substituting rice wine (mirin) next time. I do like the method of drying and pan-frying the tofu, so I will try it again, with adjustment.

  • 5 Feb, 2011

    My mom made this for me and it was AMAZING. Great recipe!

  • 20 Aug, 2010

    Why would you cook the tofu for 15 minutes when it only takes 1-2 minutes per side to brown? Isn't this a misprint? With this adjustment a delicious dish.

  • 12 Aug, 2010

    don't think i like tofu. will sub chicken

  • 23 Apr, 2010

    i added two extra garlic cloves (as i do with most recipes.. up the garlic count) - and a little extra red pepper flakes to the sauce. this was delicious, and i will definitely make again. my husband agrees.

  • 9 Mar, 2009

    This didn't turn out very well. The sauce needed some sweetness.

  • 21 Dec, 2008

    I loved this. The flavor was amazing... So even if you haven't mastered the art of cooking tofu, the broccoli with that sauce itself is worth it.

  • 20 May, 2008

    try a little less venegar and add some oyster sauce

  • 6 Jan, 2008

    it was EH. the tofu and broccoli cooked very well, and it absorbed the sauce well too. But i didnt really like the sauce very much. It tasted slightly off.