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Nutrition Facts
Serving Size 1 (786g) Recipe makes 2 servings
Calories 384
Calories from Fat 150		(39%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1598mg		66%
Potassium 1628mg		46%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 11.9g	47%
	Sugars 16.7g
Protein 29.9g		59%
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Best Tofu Stir Fry

Recipe #322998 | 10 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debbwl
Sep 4, 2008

This is from Goodhousekeeping. We love it because it use fresh or frozen broccoli and adapts well to what ever is in seson. We also like to cut the water/chicken stock to make a really thick sauce.

SERVES 2 -4 (change servings and units)

Ingredients

1 cup water or chicken stock
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
3 garlic cloves, crushed garlic
1 tablespoon peeled and grated fresh ginger
1/8 teaspoon crushed red pepper flakes
12 ounces frozen broccoli or fresh broccoli
8 ounces baby portabella mushrooms, sliced
1 medium red pepper, cut into 1-inch pieces
15 ounces extra firm tofu, patted dry and cut into 1-inch cubes
1 bunch green onion, thinly sliced

Directions

1
In 2-cup measuring cup, combine broth, soy sauce, brown sugar, cornstarch, and salt until well-blended.
2
In nonstick 12-inch skillet, heat vegetable and sesame oils over medium-high heat. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add carrot, red pepper, green onions, garlic, and ginger to skillet and stir-fry until vegetables are tender-crisp, about 3 minutes longer.
3
Add mushrooms and stir-fry 3 minutes. Add broth mixture and tofu and stir-fry until sauce has thickened slightly and boils, about 3 minutes.