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Tofu And Broccoli Stir Fry

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  Water 2⁄3 Cup (10.67 tbs)
  Dry sherry 2 Tablespoon
  Reduced-sodium soy sauce 2 Tablespoon
  Cornstarch 4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Nonstick spray coating 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Broccoli 3 Cup (48 tbs), cut into bite-size pieces
  Onion 1⁄2 Cup (8 tbs), cut into wedges
  Bean sprouts/Fresh tofu (bean curd), cut into 1/2-inch cubes 1 Cup (16 tbs)
  Hot cooked brown rice 1 1⁄3 Cup (21.33 tbs)

For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat the wok or skillet over medium heat.
Add garlic; stir-fry for 15 seconds.
Add broccoli; stir-fry for 3 minutes.
Add onion; stir-fry for 3 minutes.
Add bean sprouts; stir-fry for 1 minute.
Push vegetables from the center of the wok or skillet.
Stir sauce; add to the center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir vegetables into sauce; stir in tofu.
Heat through.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 784 Calories from Fat 144

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1395.8 mg58.2%

Total Carbohydrates 141 g47%

Dietary Fiber 22.4 g89.4%

Sugars 17.3 g

Protein 27 g54.5%

Vitamin A 66.1% Vitamin C 818.6%

Calcium 33% Iron 40.8%

*Based on a 2000 Calorie diet


Tofu And Broccoli Stir Fry Recipe