This simple meatless stir-fry of broccoli and tofu has a subtle yet addictive sauce. To cut preparation time, use precut broccoli florets. They're near the salad greens in the supermarkets.
1 (3 1/2-ounce) bag boil-in-bag brown rice
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 1/2 teaspoons cornstarch
2 teaspoons rice vinegar
2 teaspoons dark sesame oil
2 teaspoons vegetable oil
1 pound firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
2 cups broccoli florets
3/4 cup water
1 1/2 tablespoons bottled minced garlic
How to Make It
Cook the rice according to package directions.
While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.
This was really good! I did make a few changes, though partially based on reviews I had read on here. I didn't salt the tofu before frying, and I used beef consommé instead of water to steam the broccoli in, which added a lot of flavor. For the sauce, I substituted Worcestershire sauce for the oyster sauce, and used half of the amount. I added a teaspoon of garlic chili paste as well. Overall, the sauce came out delicious.I also added baby bell peppers and 1 big handful of organic baby spinach to the broccoli and steamed them all together. I recommend adding whatever veggies you have on hand, it adds a lot of flavor and of course nutrients to the dish!This did come out salty, even without salting the tofu, but it wasn't overpowering. I can see how it would ruin the dish for those who are sensitive to salty tastes but for me, it wasn't a problem! Overall, wonderful!
This has become my favorite stir fry. My grocer has packaged tofu that's cut in little squares. It sautees very crispy. The sauce is easy to make. Instead of water I add broth, chicken or veg, doesn't matter. The broccoli steams nicely. Throw tofu back in and its beautiful. Instead of rice I use cellophane noodles (Brown rice). They rehydrate in hot water just about the time it takes to stir fry. How convenient is that?
I must say I have become a tofu lover. I cooked the tofu for a little longer to really firm it up. I used hoisin sauce instead of the oyster sauce and it was a little thick but still really good. I also used frozen broccoli and snap peas that I cooked separately and threw them in at the end along with the sauce. Quick, easy, healthy, and delicious!
This was great! Lots of good flavor! Just added some more vegetables like onions, green pepper, carrots, and spinach! I sauteed these after cooking the tofu, then removed them from the pan and cooked the broccoli according to the recipe's instructions. Then I added them back in with the tofu and sauce.
I cannot say enough good things about this recipe! The sauce is just delicious. I did however tweak it just a little. I did not have rice vinegar on hand so I subbed fresh lime juice. Instead of frying the tofu, I brushed it with olive oil, omitted the salt and stuck it in the broiler until it was golden. I find this keeps the tofu from breaking apart and helps to further dry it. I also added a teaspoon of fresh crushed and chopped ginger along with the garlic.
I gave this one 5-stars because it was very good, super easy to make, quick, and it was my first time making anything with tofu! the kids gave me a "you have to be kidding" look, and I had to assure them if it sucked horribly I would quickly make them something with real meat. Ha. Everyone gave it two thumbs up, and they said I could make it again. Loved the sauce it made. Definitely worth trying.
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