Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio
Prep Time
30 Mins
Cook Time
10 Mins
Stand Time
55 Mins
Makes 6 servings

How to Make It

Step 1

Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.

Step 2

Prepare rice according to package directions, adding 1/2 tsp. salt.

Step 3

Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.

Step 4

Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.

Ratings & Reviews

HeidiFann's Review

February 26, 2014
I made this today and the flavor was good, but the sauce was much too runny. Next time I will use at least one tablespoon of corn starch. I think a pinch of red pepper flakes would improve the taste as well.

rlepere's Review

February 01, 2014
Light, fresh, citrus-y.

Reiki4harmony's Review

January 25, 2014

daneanp's Review

October 16, 2013
Don't like tofu, so made with chicken breast. Really good. Next time I'll exchange the carrots for mushrooms and/or snow peas. The sauce was really delicious.

Suzontheridge's Review

November 28, 2012
This recipe is perfect for those who are afraid to try tofu.... it is outstanding! We used half of the tofu and even less rice called for to reduce the size of the serving however we kept the veggies and the sauce at the same quantity. We also used a "spicy" chili sauce. The flavour was infused into the tofu quite well. We will for sure be keeping this recipe for repeat performances!

steponme's Review

June 16, 2012
Very tasty and easy; will make again for meatless meal night (when the husband's not eating) ;)

Onecentinvegas's Review

January 19, 2012
This was beyond good. Husband went completely crazy for this. Served with Asian meatloaf and rice. Great meal!

MrsLSJ's Review

July 05, 2011
I have tried this recipe twice. Both times I used chicken instead of tofu and chicken stock instead of vegetable. I also use more cornstarch than the recipe calls for in order to make the sauce thicker. Overall, I think this is a great recipe that we will keep in our repertoire.

AccidentalBaker's Review

November 04, 2010
I made this recipe for lunch and it was very good and easy. I would definitely make this again. I gave it three stars because it's a stir fry recipe and I don't think I would make stir fry for a special occasion, nor do I think it's a recipe that warrants an "oh my, this is good" after every bite, but I would recommend this recipe. I used chicken instead of tofu. Just diced it up and added it to the oil and when it was almost cooked I added the broccoli and carrots. We added a little saracha for some heat, which I will do again. As is, the recipe is good!

spurl68's Review

February 07, 2010
Have made this several times as written and it's a big hit with the entire family. My daughter requests it! Good way to get kids to eat broccoli.