Broccoli-Tofu Stir-Fry

  • amyl422 Posted: 06/16/09
    Worthy of a Special Occasion

    I thought the sauce overpowered the broccoli & made it taste strange. The sauce was ok but i won't be making this again.

  • bellymama Posted: 02/17/09
    Worthy of a Special Occasion

    My whole family enjoyed this, including our 2 year old. It is pretty salty (but that's probably why the 2 year old liked it!). It's very quick and easy, and it's made with ingredients we usually have on hand. It's going in our "weeknight dinner" file.

  • paesanC Posted: 07/16/09
    Worthy of a Special Occasion

    My husband and I love this recipe. It makes a very good weeknight meal. I have used the sauce on many other stir fry dishes with good success as well. Really drying the tofu makes a big difference in the texture once it is cooked.

  • teacooking Posted: 11/18/08
    Worthy of a Special Occasion

    I made a few changes to this recipe, including using fish sauce for the oyster sauce; using sherry vinegar for the rice vinegar; extra broccoli and doubled the sauce ingredients. It was excellent and ready in 30 minutes. A definite keeper that I will make again often.

  • SarahDTaylor Posted: 08/23/09
    Worthy of a Special Occasion

    This was really yummy! I thought it was very easy to prepare! The only problem was that tofu always seems to crumble on me...regardless of how long I let it drain (6 hours in this case!). Otherwise DELICIOUS! I added some shelled edamame for variety and threw some sesame seeds on top! Served with brown rice...and was delicious! Made great leftovers too! assuming that this recipe would be great with both chicken and beef..pork too!

  • mbeezie Posted: 02/08/09
    Worthy of a Special Occasion

    Wasn't crazy about this dish. I agree that it was a bit salty and the extra salt is not needed. I think if I had added ginger as other reviewers suggested it would be better. Also might be better with a touch of heat.

  • katnunchuck Posted: 05/11/09
    Worthy of a Special Occasion

    I have made this recipe many times for my family. It's a simple and straightforward stirfry with a tasty sauce. When we've been eating really heavily, this is a go to dish to lighten things up and feel better. I serve it with brown rice and it is delicious. I usually use an entire head of broccoli and make a little extra sauce. I've also made this sauce recipe for other improvised stirfries because it's simple and good. I highly recommend you make this!

  • JCharlotte80 Posted: 07/26/10
    Worthy of a Special Occasion

    Thinned the sauce with chicken broth and skipped the rice. Great weeknight meal.

  • DorunO Posted: 10/12/10
    Worthy of a Special Occasion

    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.

  • sleepingliv Posted: 09/02/11
    Worthy of a Special Occasion

    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.

  • rmiller2 Posted: 05/16/12
    Worthy of a Special Occasion

    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.

  • osequin Posted: 05/04/13
    Worthy of a Special Occasion

    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!

  • LuluNH Posted: 03/13/14
    Worthy of a Special Occasion

    Oh my way too salty. Did not add any salt, but after four bites we all agreed it was too much salt.

  • promogal Posted: 07/16/13
    Worthy of a Special Occasion

    It was good. I'd make it again. Probably would delete salting the tofu as it was a tad too salty.

advertisement

More From Cooking Light