Tofu and Broccoli Vegetarian Stir Fry Recipe We consider broccoli as best bet for this vegetarian stir fry recipe, but any type of mixture of vegetables will work just fine. The wonder of having a vegetarian stir fry is very clear. Any type of vegetables in your hand or on your refrigerators, will do magic when stir fried, sautéed by a good combination of sauces. As a tip, a great way to have a good tofu texture without even deepfrying is to toss the tofu in cornstarch before stir-frying. Then let it cook for several minutes without stirring to help it develop a little crust with the cornstarch coating in it. Then you can serve it with the good old Chinese egg noodles or rice noodles with a glass of Riesling for perfect vegetarian meal. This simple recipe will sure be a surprise for the entire family as it can be done quickly and comes out very flavorful and delicious for the family. Enjoy this recipe at home and have fun doing it. TOFU & BROCCOLI STIR-FRY: Some have added shitake mushrooms, and served it over brown rice and with scallions. If you are more creative, then you will enjoy more your meals at home. WHAT YOU NEED TO HAVE:
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1/2 cup vegetable broth or chicken broth, please choose the reduced sodium type 1/4 cup dry sherry or rice wine 3 tablespoons soy sauce, pls. choose reduced sodium 3 tablespoons cornstarch, divided 2 tablespoons plus 1 teaspoon sugar 1/4 teaspoon red pepper, crushed please or more to taste 1 14-ounce package water-packed tofu, extra firm and please drain 1/4 teaspoon salt 2 tablespoons canola oil, divided 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 6 cups broccoli florets 3 tablespoons water
HOW TO MAKE IT:
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Prepare the sauce by combining the broth, sherry (or rice wine), the soy sauce, one tablespoon of cornstarch, the sugar and crushed red pepper in a small mixing bowl. Stir until smooth and reserve for frying. Prepare the tofu by cutting it into 3/4-inch cubes and the pat dry and sprinkle with salt. Then place the remaining two tablespoons of cornstarch in a large bowl and cost and toss gently the tofu in it. Begin frying by heating one tablespoon of oil in a large skillet or wok over medium-high heat on your American stove. Add the tofu and cook undisturbed until browned on one side for about three minutes. Then gently turn the tofu and cook stirring occasionally, until browned all over for another two to three minutes more. Then remove from the wok and transfer to a plate and reserve. Then reduce heat to medium. Add the remaining one tablespoon of oil, plus the garlic and the ginger and stir to cook until fragrant for about thirty seconds. Then add the broccoli and water and cover to cook but stirring once or twice until tender-crisp for two to four minutes. Stir in the reserved broth mixture or sauce and add to the pan. Continue to cook until the sauce has thickened for another one to two minutes. Then add back the tofu to the pan and toss to combine with the broccoli and sauce. Serve immediately this wonderful vegetarian stir fry while it is hot.
We consider broccoli as best bet for this vegetarian stir fry recipe, but any type of mixture of vegetables will work just fine.