Vegetable and Tofu Stir-Fry

READY IN: 25mins
Recipe by Sydney Mike

For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

Top Review by breezermom

I had some shitake mushrooms, so I added some of those in. I didn't have any quick cooking brown rice, so used regular. I cooked it for an hour, but it was still a bit that is why there is no rice in the photo. But I didn't want to overcook the veggies, and they turned out wonderfully colorful and crisp. Like the other reviewers, I would increase the sauce, but I like lots of sauce, especially if I had the rice too. All the flavors come together nicely, and this was a nice weeknight dinner. Made for PRMR.

Ingredients Nutrition


  1. Prepare rice according to package directions, then set aside, but keep warm.
  2. For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
  3. Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
  4. Stir-fry carrots & garlic for 2 minutes.
  5. Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
  6. Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
  7. Add tofu & stir everything together to coat with sauce.
  8. Cook & stir for 1 minute more.
  9. To serve, spoon vegetable mixture over rice.

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