Total Time
Prep 0 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. In 2-cup measuring cup, combine broth, soy sauce, brown sugar and cornstarch, until well-blended.
  2. 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.
  3. 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.


Most Helpful

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!

Chickee October 05, 2009

This is a good stir fry. Goes together quickly, and easily, and is a great base recipe to add to. The vegetables one can use are really endless. I have mixes made up from my own garden veggies that I used for this, so really just went with the quantity information. For my taste, I would use more of all the spices, which I did do after trying recipe as written. I increased the ginger to 3 tablespoons, and added 1 more garlic clove. I also used 2 tablespoons of sesame oil. As suggested I cut back on the broth - tofu produces some water no matter how much it is drained and squeezed - I did double the other sauce ingredients. I served this over ramen noodles. Yummy! Thanks Deb! Made for Every Day is a Holiday.

kittycatmom April 28, 2009

I debated what to rate this for a long time. I made it last night for two of my guy friends. I said 4, they said 3; I decided to go with 4 because this is a very versatile recipe - though I think it is a 3 if you prepare it as is. There are some great things about it. First, it is beautiful - very colorful. It is also extremely versatile and adaptable to what you have in your kitchen - it's a stir fry - add what you want! It was also very quick and simple, as well as being quite healthful, especially paired with some brown rice. Now, here are my beefs. The recipe itself could be slightly more detailed. There are a few things (salt, carrots, vegetable oil) that aren't mentioned in the ingredients but are in the instructions. There's no mention of adding the broccoli to the skillet (I added it with the red pepper and carrots - I used 2 carrots) and cooked them for a while before adding the ginger, green onions, onions and red pepper [which is also not mentioned] - I didn't want those more delicate items to burn). My other complaints are due to my (our) personal tastes. I could have used more ginger! I couldn't really taste it in here, but I think it comes out a little bit the second time around (if you have leftovers). Also, I could use a LOT more spice. LOTS MORE. It was a little bland, especially because I wasn't sure how much salt I should add. Finally, the sauce could have been thicker (though I'm pretty sure this was my fault/preference because it did thicken up a good bit, just not as much as I would've liked). Whew, that was a lot. This is a really solid base of a recipe. The broccoli absorbs the sauce well and it is delicious, but it could be a bit bolder. Thanks so much Debbwl!

Georgiapea March 25, 2009

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