Tofu & Broccoli Stir-Fry Recipe

Name: Tofu & Broccoli Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup vegetable broth; ¼ cup rice wine, or, dry sherry; 3 tablespoons reduced sodium soy sauce; 3 tablespoons cornstarch, divided; 2 tablespoons sugar; ¼ teaspoon crushed red pepper flakes; 1 (14 ounce) package extra firm tofu, drained; ¼ teaspoon salt; 2 tablespoons canola oil, divided; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 6 cups broccoli florets; 3 tablespoons water

Servings: persons

½ cup vegetable broth
¼ cup rice wine, or, dry sherry
3 tablespoons reduced sodium soy sauce
3 tablespoons cornstarch, divided
2 tablespoons sugar
¼ teaspoon crushed red pepper flakes
1 (14 ounce) package extra firm tofu, drained
¼ teaspoon salt
2 tablespoons canola oil, divided
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
6 cups broccoli florets
3 tablespoons water

1
Combine broth, wine, soy sauce, 1 T cornstarch, sugar and crushed red pepper in a small bowl.
2
Set aside.
3
Cut tofu into 3/4-inch cubes, pat dry and sprinkle with salt.
4
Place the remaining 2 T cornstarch in a large bowl.
5
Add the tofu and toss gently to coat.
6
Heat 1 T oil in a large non-stick skillet or wok over medium-high heat.
7
Add the tofu; cok, undisturbed, until browned, about 3 minutes.
8
Gently turn and cook, stirring occasionally, until browned all over, 2-3 minutes more.
9
Transfer to a plate.
10
Reduce heat to medium.
11
Add the remaining 1 T oil, garlic and ginger; cook until fragrant, about 30 seconds.
12
Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2-4 minutes.
13
Stir the reserved broth mixture and add to the pan.
14
Cook until the sauce has thickened, 1-2 minutes.
15
Return the tofu to the pan; toss to combine with the broccoli and sauce.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup vegetable broth, ¼ cup rice wine, or, dry sherry, 3 tablespoons reduced sodium soy sauce, 3 tablespoons cornstarch, divided, and more.

Yes, Tofu & Broccoli Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu & Broccoli Stir-Fry

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