Food & Cooking Recipes Healthy Recipes Vegan Recipes Tofu and Broccoli Stir Fry 3.4 (121) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 21, 2021 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 4 This vegetarian, broccoli tofu stir-fry is delicious over brown rice or noodles. Ingredients 1 package (14 ½ ounces) firm tofu, drained, cut crosswise into 6 slabs (about ¾ inch wide), each slab halved horizontally and cut into triangles 1 ½ pounds broccoli, stalks trimmed, peeled, and cut into ¼-inch rounds, florets separated into bite-size pieces Coarse salt 2 tablespoons vegetable oil 3 tablespoons soy sauce 2 tablespoons rice vinegar ¼ teaspoon red-pepper flakes 4 garlic cloves, minced 1 tablespoon cornstarch ½ cup cashews, toasted Directions 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. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside. 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. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside. 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. Print