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Tofu and Broccoli Stir Fry

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This vegetarian stir-fry is delicious over brown rice or Asian noodles.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2004

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

  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. 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. 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.

Cook's Notes

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.

Reviews Add a comment

  • MSModerator601
    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.
    Reply
  • culpeper
    5 JUN, 2014
    i'm pretty sure soy sauce is made with wheat.
    Reply
  • songfullee
    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.
    Reply
  • andreabuckel
    5 FEB, 2011
    My mom made this for me and it was AMAZING. Great recipe!
    Reply
  • jnmnr
    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.
    Reply
  • diboo
    12 AUG, 2010
    don't think i like tofu. will sub chicken
    Reply
  • mmeriche30
    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.
    Reply
  • nanapp
    9 MAR, 2009
    This didn't turn out very well. The sauce needed some sweetness.
    Reply
  • erinye
    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.
    Reply
  • mcmike
    20 MAY, 2008
    try a little less venegar and add some oyster sauce
    Reply