Tofu & Broccoli Stir-Fry
- 1/2 cup vegetable broth, or reduced-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 cup dry sherry or rice wine
- 2 tablespoons canola oil, divided
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon minced garlic
- 3 tablespoons cornstarch, divided
- 1 tablespoon minced fresh ginger
- 2 tablespoons plus 1 teaspoon sugar
- 6 cups broccoli florets
- 1/4 teaspoon crushed red pepper, or more to taste
- 3 tablespoons water
- 1 14-ounce package extra-firm water-packed tofu, drained
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli florets (6 cups)
- Garlic (1 tablespoon)
- Ginger, fresh (1 tablespoon)
- Canned Goods
Vegetable broth (1/2 cup)
- Condiments
- Soy sauce, reduced-sodium (3 tablespoons)
- Cooking & Baking
- Canola oil (2 tablespoons)
- Cornstarch (3 tablespoons)
- Red pepper (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Sugar (2 1/3 tablespoons)
- Drinks
- Water (3 tablespoons)
- Refrigerated
- Tofu, extra-firm water-packed (1 14-ounce package)
- Beer, Wine & Liquor
- Sherry or rice wine, dry (1/4 cup)
Preparation
Read recipe preparation on ivillage.com
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Recipe Stats
Published November 4, 2010 (2 years ago).
6 people saved this recipe.
