Broccoli-Tofu Stir-Fry

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?

Made this last night -- tasty, but too salty! I added a red pepper, which enhanced the dish. Next time, I'll omit the extra salt and add some heat.

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

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

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.

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

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!

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.

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

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!

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.

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.

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.