Recipe by Debbwl
This is from Goodhousekeeping. We love it because it use fresh or frozen broccoli and adapts well to what ever is in seson. We also like to cut the water/chicken stock to make a really thick sauce.
Top Review by Chickee
I liked the look of this as it's basically how I make stir fry anyway. I added some carrots as they weren't listed in the ingredients but were in the method?? I don't know what the other reviewer means by tofu producing water, perhaps tofu is different in Australia because mine was fine and dry after frying. Vegetable oil is not listed as an ingredient either? I used a non stick wok so not as much oil was required but I kept some of the sesame oil and added it at the end for flavour. I also found I needed to increase the ginger, and added a teaspoon of Chinese Five Spice and some dry sherry. With these additions it was outstanding. Cheers!
- 1 cup water or 1 cup chicken stock
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 3 garlic cloves, crushed garlic
- 1 tablespoon peeled and grated fresh ginger
- 1⁄8 teaspoon crushed red pepper flakes
- 12 ounces frozen broccoli or 12 ounces fresh broccoli
- 8 ounces baby portabella mushrooms, sliced
- 1 medium red pepper, cut into 1-inch pieces
- 15 ounces extra firm tofu, patted dry and cut into 1-inch cubes
- 1 bunch green onion, thinly sliced
Directions See How It's Made
- In 2-cup measuring cup, combine broth, soy sauce, brown sugar and cornstarch, until well-blended.
- In nonstick 12-inch skillet, heat sesame oil over medium-high heat. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add red pepper, green onions, garlic, and ginger to skillet and stir-fry until vegetables are tender-crisp, about 3 minutes longer.
- Add mushrooms and stir-fry 3 minutes. Add broth mixture and tofu and stir-fry until sauce has thickened slightly and boils, about 3 minutes.