TOFU AND BROCCOLI STIR FRY (MARTHA STEWART)
This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. 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.
Provided by blucoat
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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Hussnain Nazeer
[email protected]This stir-fry was delicious and easy to make. I will definitely be making it again.
Naeem Ishaq
[email protected]I loved the combination of tofu and broccoli in this stir-fry. The sauce was also delicious. I will definitely be making this again.
Brenda Murphy
[email protected]This stir-fry was a bit too oily for my taste, but the tofu and broccoli were cooked perfectly.
Tahir Ali Gujjar
[email protected]I'm not a fan of broccoli, but I loved this stir-fry. The tofu was crispy and flavorful, and the sauce was delicious. I will definitely be making this again, but I will use a different vegetable instead of broccoli.
biglez111 chillin
[email protected]This stir-fry was easy to make and delicious. I used a store-bought stir-fry sauce and it turned out great.
TJ Williams
[email protected]I'm not a vegetarian, but I really enjoyed this tofu and broccoli stir-fry. The tofu was crispy and flavorful, and the broccoli was cooked perfectly. I will definitely be making this again.
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[email protected]This stir-fry was a bit too spicy for my taste, but I still enjoyed it. I will definitely be making it again, but I will use less chili sauce next time.
Lomas Niraula
[email protected]I loved the crispy tofu in this stir-fry. The broccoli was also cooked perfectly. I will definitely be making this again.
Manish Neupane
[email protected]This stir-fry was a great way to use up leftover tofu and broccoli. It was quick and easy to make, and the results were delicious. I will definitely be making this again.
Hidayat Khan
[email protected]The sauce was too salty for my taste, but the tofu and broccoli were cooked perfectly.
EMERENINI chizurum STANLEY
[email protected]This recipe was easy to follow and the results were delicious. I used chicken instead of tofu and it turned out great. I will definitely be making this again.
James Bernardini
[email protected]This stir-fry was a bit bland for my taste. I added some extra garlic and ginger to the sauce and it was much better.
Babulal Babu
[email protected]I'm not a huge fan of tofu, but this recipe changed my mind. The tofu was so flavorful and the broccoli was cooked perfectly. I will definitely be making this again.
Sphelele Mbalenhle
[email protected]Easy to make and delicious! I used extra firm tofu and it turned out great.
Brenden skeldon
[email protected]This stir-fry was a hit with my family! The tofu was crispy on the outside and tender on the inside, and the broccoli was perfectly cooked. The sauce was flavorful and not too salty. I will definitely be making this again.