Hey Ellen. Absolutely delicious! i Nutrition strategies for goals the leftovers in meald trash anc the first meeals. Snoqualmie, WA. Here's Game-changing pre-workout supplement to cook tofu so good even tofu-haters might come around. Prep your ingredients before you start. Chinese dishes incorporate a wide range of aromatic vegetables and spices, but for this particular dish, I'm using what's sometimes called the Holy Trinity of Chinese cuisine: finely chopped ginger, scallions, and garlic.

Broccoli and tofu meals -

Added the other ingredients and tossed the tofu back in at the end. Also added a can of straw mushrooms. This is our go-to recipe that my husband makes! Great taste and easy to make!! It turned out so well! I skipped coating the tofu with corn starch as suggested in the recipe and it was still crispy and delicious.

Thank you! Made this for dinner tonight, and it was delicious! I like that it was so fast and healthy, too. A great weeknight meal. Thanks for the recipe. This was excellent, despite me having to sub a couple of ingredients and omit the wine and sugar, it came out great! I LOVE this. This recipe made it PERFECT.

It was so simple, easy to follow, and AMAZING. My carnivorous partner even loved it. Thank you so much! Absolutely amazing! Next time I think I would just pan fry the broccoli in the same pan so it has more flavor.

I also only had oyster sauce instead of hoisin but it was fantastic. My son and I really enjoyed it and I may add a little chicken next time as well. Soooooo delicious!

This was delicious easy to make! Thank you for the recipe! Loved this recipe though did take me about 30 mins not Made this tonight! It was delish! It came out incredibly salty, was there an issue with the Hoisin sauce I used? I used water instead of vegetable stock.

What do you reckon the issue was? Did you discard the marinade before cooking? This recipe uses a lot of soy sauce for the marinade. If you added them to the cooking, it will be too salty. The Shaoxing wine I used was unsalted.

I used a generous amount of marinade in this recipe, so I can do a quick marinating while preparing other ingredients. Way too salty. Maybe I marinated to tofu too long??? The marinade is quite salty and it is intended for marinating only for 10 to 15 minutes, while you prepare other ingredients.

The brand of vegetable broth and hoisin sauce might make a difference as well. Definitely a staple weekday meal for me. Nutritious, delicious and easy — an instant classic.

Skip to content Join my FREE Chinese Cooking Course! Youtube Pinterest Instagram Facebook Twitter Modern Chinese Recipes. Home » Recipe » Main » Tofu and Broccoli Stir Fry. This post may contain affiliate links. Read our disclosure policy.

Cooking notes 1 Marinate tofu is the key We used a simple marinade that is savory and sweet, with a hint of sourness. Preparation Organizing your ingredients in groups will save counter space and make the cooking process easier.

Before cooking tofu and broccoli, all you need are four things on your countertop: Marinated tofu Chopped ginger and garlic in one bowl Chopped broccoli Mixed sauce Cooking process Cooking the tofu and broccoli is super simple. Other great way to use tofu Homemade Vegan Dumplings Baked Crispy Tofu Nugget Vegan Dan Dan Noodles Vegetarian Hot and Sour Soup Crispy Tofu with Garlic Sauce without Deep-Frying If you give this recipe a try, let us know!

Want to Know More? Author: Maggie Zhu. Course: Main. Cuisine: Chinese. Prep Time: 15 minutes minutes. Cook Time: 10 minutes minutes. Total Time: 25 minutes minutes. Servings: 4. Print Recipe Pin Recipe Rate Recipe.

Ingredients 1 14 oz. Combine all the marinade ingredients in a bowl and stir to mix well. Pour the marinade into the bag with the tofu. Press out as much air as possible and seal the bag. Gently swirl the bag around so all the tofu is coated with the marinade.

Set aside, occasionally flipping as you finish your prep. Combine all the sauce ingredients in a medium-sized bowl. Stir until the cornstarch is dissolved.

Cut the florets off the stalks of broccoli. Wash them, drain them, and set them aside. Drain the marinated tofu and discard the marinade. Add the broccoli and cover with the lid. Steam until the broccoli is cooked to the tenderness you prefer, 2 minutes for a chewy texture or 3 minute for a softer one.

Transfer the broccoli to a large plate. Wipe the pan with a few layers of paper towel held in a pair of tongs to get rid of any excess water. Add 2 tablespoons of oil into the same pan. Add the tofu.

Let cook until the bottom turns golden brown, 1 to 2 minutes. Flip and cook the other side until browned. Gently stir a few times with a spatula, then move the tofu onto one side of the pan.

Stir a few times to release the fragrance. Then stir everything together. Stir the sauce again to make sure the cornstarch is dissolved. Pour it into the pan and stir and cook until the sauce thickens. Add the cooked broccoli and turn off the heat.

Stir to coat everything with the sauce, then transfer everything to a serving plate. Serve hot over steamed rice as a main dish. Serving: 1 serving , Calories: kcal , Carbohydrates: Did You Make This Recipe? Once it boils, reduce the heat to medium-low and simmer, stirring occasionally, until there is a layer of light brown foam on top, 12 to 15 minutes.

Remove from the heat and let cool for 5 to 10 minutes. It will continue to thicken as it cools. To serve, top the rice with the tofu and broccoli and drizzle with the teriyaki sauce. If using, finish with cilantro leaves and sesame seeds. Log in or sign up to rate this recipe.

Log in or sign up to mark this recipe as cooked. Recently learned that you can buy gingerroot, give it a good scrub under running water, pat dry, then freeze. When you need it in a recipe, trim off any dried-up end and grate on a microplane, skin and all.

Works beautifully! Skin is not noticeable. Much faster and less fiddly than peeling and grating unfrozen ginger. I often prepare tofu this way actually, I use a combination of cornstarch and potato starch but in addition to the salt and pepper added to this, I also add some garlic powder and onion powder.

Taking a tip from Korean fried foods, I always now use potato starch instead of cornstarch for things like this. This is tasty and easy to put together. I craved a little more excitement, so I drizzled some chili crisp over the tofu at the table.

Also, if you are tempted to press the tofu--don't. I think mine would have had a better softer inside texture if I'd just followed the instructions instead of trying to be clever. Just to be clear for people claiming they don't use sugar Orange juice has the same amount of sugar as canned soda Maybe they taste better, but the sugar content is roughly the same as just using cane sugar.

You can do either. Without starch, it will just be crispy fried tofu, which is yum. With starch, it will have a sticky-crispy outer shell that's fun and absorbs the sauce well. In Japanese Tofu Teriyaki bowls, the tofu is usually coated in starch and then fried. The slabs of tofu were kind of rubbery and unpleasant.

In the future, I would tear the tofu into small pieces and toss in cornstarch, a la Ali Slagle. I used one block of tofu but kept everything else the same for me and my hubs.

I use my vegetable peeler to scrape off the skin a spoon also does the trick and freeze the gingerroot. I use a microplane to grate the frozen chunk, using the amount I need. Works every time. I have a negative thing about sweet food.

Any thoughts about if I reduced or left out the sugar? I never use sugar in my cooking, but I do use maple syrup, agave, and brown rice syrup which might go nicely in this dish, since it's not as sweet as the others.

You could add one of these in a smaller amount for a tinge of sweetness. Um, yes. Making this tonight. So excited about this family friendly, simple sheet pain dinner. More of the same please! Probably adding thin slices of carrots to the broccoli.

to say this is healthier bc it's baked is nonsense -- the tofu alone calls for tbsp oil, and that is before you drizzle it all over the broccoli as well. i tossed the leftovers in the trash after the first round.

the second time i made it, i just fried the tofu in a pan and steamed the broccoli. Used broccoli, red bell pepper and some shredded cabbage for the veg.

Used about 3tbsp sugar but would reduce it to 1 tbsp. Used potato starch and extra firm tofu but will use firm next time. Tofu was a bit dry but nice and crispy. A great fast dinner! Coating was gummy, sauce was sticky-sweet, whole dish was disappointing.

I would rather fry the tofu, cut the sugar here or substitute maple syrup and add chili crisp if I ever make this again Add a few thinly sliced scallions to the cilantro at the end and do follow an earlier suggestion to add garlic and onion powders to the cornstarch. A half tsp of Aleppo pepper in the sauce added the perfect kick.

Definitely adding to the rotation! I just made this for probably the 10th time. Just press it for a few mins to get out excess liquid. Put a few squeezes of Bachan in the microwave. Grill some zucchini and dip it in the same sauce. The tofu is really so good, you cannot go wrong.

I made this last night. When I flipped the tofu half way gloppy cornstarch came off on my spatula. I did dredge tofu in oil then in cornstarch maybe not enough oil? And I did use parchment. Did this happen to others too? The crispy tofu was enjoyable although we needed knives to cut the slabs into bite size pieces on the dinner plate.

I had difficulty dusting them with cornstarch without it clumping. I don't use sugar for cooking since I don't eat it. The sauce can be thickened with cornstarch. Next time I would serve the rice in individual rice bowls, as in Japan.

Most of the sauce puddled at the bottom. Followed directions, but changed the sauce a little. It was a good balance. I thought the tofu came out terrible. Dry, tasteless and leathery. The sauce was good though. I'll use that with a different tofu preparation.

Followed the recipe as directed but the cornstarch coating came out a bit hard and as mentioned by Patricia, had a plasticy texture to it.

It tasted great with the teriyaki but we did wind up pulling the coating off. May try potato starch next time. This is exactly the combination I was looking for. I had to sub extra mirin for the sake and cut the sugar a bit.

Total Time 45 minutes. Save Log in or sign up to save this recipe.

You can add extra veggies if msals like Broccoli and tofu meals ajd the seasonings yourself. Leftovers also heat up great Broccoli and tofu meals lunches! My 4 year old will even request this dinner by name 🙂. I feel good about them getting their plant based protein and vegetable servings from this meal. Sun-Dried Tomato Pesto Pasta. Blackened Zucchini Tacos. Home » Rofu » Main Dishes. Game-changing pre-workout supplement mesls Recipe Jump Bdoccoli Video Print Recipe If Nutrition strategies for goals in ajd of a quick, flavorful, healthy, Bone health in children vegan dinner, you're going to LOVE this easy Broccoli Tofu Stir Fry with Mushrooms! It has a secret ingredient in the sauce okay okay, I'll tell you what it is: balsamic vinegar which makes this dish out-of-this-world delicious! For this recipe, I decided to go back to the basics: just a few ingredients and LOADS of flavor. Broccoli is a favorite around here in all forms - roasted, pureed into soupin a broccoli saladand we also love using it in stir fries.

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