Tofu Broccoli Stir Fry

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Tofu Broccoli Stir Fry

Broccoli Tofu Stir Fry
Fredonia NY
(c) 2012 barefoot photos


This stir-fry is a delicious and nutritious meal that easily serves 4. It’s our version of home cooked Chinese, though I’m not claiming any shred of authenticity!

It’s a staple of our house and once you serve this to your family, it’s sure to become a regular meal for you as well.



1 lb. Firm Tofu, drained and cut into 1″ cubes

1 bunch broccoli or 3 broccoli crowns cut into bite-size pieces

1 onion chopped

3-4 cloves garlic finely chopped

1 red bell pepper chopped

12 oz. mushrooms sliced

1/2 lb. fresh green beans cut into short pieces

thumb size piece of fresh gingerroot grated OR 2 t. powdered ginger

3 T. Teriyaki sauce (I use Kikkoman’s)

2 T. Tamari (again, Kikkoman)

3 T. Mirin (sweet rice cooking wine) or other sweet white wine, such as Liebfraumilch

1 -2 t. Cornstarch dissolved in 1/2 C. water

2 T. Canola oil

1 – 2 t. hot sauce or hot oil

1 c. unsalted cashews, optional


Fry garlic in 1 1/2 T. oil for one minute – Do not brown.

 Add onion, broccoli, red pepper, and green beans.

 Stir fry for about 5 min.

 Add mushrooms and ginger and optional cashews.

 Add Teriyaki sauce, Mirin, and 1/2 the Tamari Sauce

 Cook for a few more minutes until vegetables are cooked, but still firm.

 In another pan, sauté Tofu in remaining oil with 1 1/2 t. Tamari and hot sauce or hot oil until slightly browned.

 Mix Tofu into other ingredients with cornstarch and cook 1- 2 min. until sauce thickens.

 Serve with rice OR Serve in a bowl as a vegetarian stew (add additional water at the very end after the sauce thickens to make it more soupy).