"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." — stay@homemom84
Watch video tips and tricks
red bell pepper, seeded and sliced into strips
broccoli, cut into florets
extra firm tofu, diced
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 and it took no time at all.
Since then I have used the recipe again but used Chicken instead of Tofu, this is equally as nice, a word of warning, if you are not keen on spicy food only use half the amount of Cayenne Pepper.
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.
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.
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. He was just wondering why the chicken was so squishy.
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 first and added some minced ginger in with the garlic. I also stir fried some shiitakes into the veggies. Overall very nice.
Very delicious. I did add a little Maple Syrup to make the flavor sweeter.
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 red wine for sherry since I was out. Gotta say this tastes like the restaurant version without any mystery ingredients. Gonna keep this around for the future.
This was good. I doubled the recipe and found that it didn't need quite as much cornstarch. For me, this made it too thick. I added a little ginger to the recipe, and next time, I'll add a lot more.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Tofu Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 151
** Calories from Fat: 76
See how easy it is to make this classic Chinese takeout dish at home.
See how to make a simple broccoli side dish with garlic and cashews.
This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.