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Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep the broccoli green. Tofu will take on the taste of whatever food it is cooked with. It is high in protein and is also a very good source of B vitamins and iron.

Source: Martha Stewart Living, May 2003
Total Time Prep Servings



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How would you rate this recipe?
  • CristinW
    20 OCT, 2013
    Easy weeknight supper; delightfully light yet full of flavor. I used green beans instead and made a bit of rice as a side. Tofu cooked this way would be wonderful appetizer as well, perhaps cut into smaller bites.
  • aonm
    1 OCT, 2013
    I've been trying out different tofu recipes - and this one is what I was looking for. Easy and delicious, the family was very happy. Didnt give it 5 stars because some sort of sauce with it to help the broccoli out would be nice. I will definitely make this again.
  • MS10960963
    26 JUL, 2011
    I used silken, firm tofu which had a very different texture, but was still good (though it didn't really get crispy). I mixed some sriracha and bragg's amino acids into the tamari (didn't have soy sauce). The tofu was eaten with the broccoli and some rice noodles in broth and was a great compliment to both!

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