Broccoli and Tofu Stir Fry

Broccoli and Tofu Stir Fry

26 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
stay@homemom84
Recipe by  stay@homemom84

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
  2. Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.

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Reviews (26)

Rate This Recipe
Mark
28

Mark

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.

TexasJen
22

TexasJen

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.

EatsBooks
19

EatsBooks

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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