Broccoli-Tofu Stir Fry
There are many wonderful ingredients in this dish providing flavor, texture and nutrition. The preparation is a little more than is typical for us, but it's well worth it, especially considering how healthy it is. We serve it over white rice. Originally served as part of: Broccoli-Tofu Stir Fry.
- Eggplant and Corn Sesame Stir Fry (September 12, 2002)
- Lemony Vegetable Stir Fry (June 7, 2002)
- Vegetarian Stir-Fried Soba Noodles (April 22, 2002)
Ingredients
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon dry sherry
- 2 tablespoons water
- 1 teaspoon sugar
- pinch red pepper flakes
- 1/2 cup roasted unsalted peanuts
- 1 tablespoon vegetable oil (divided)
- 3 cloves garlic (minced)
- 2 teaspoons ginger (peeled and minced)
- 15 ounces firm tofu (drain and cut into 1/2 inch pieces)
- 3 cups florets broccoli (cut into small pieces)
- 1/3 cup carrots (peeled and chopped)
- 3/4 cup green bell pepper (chopped)
- 4 ounces white button mushrooms (sliced)
- 1 tablespoon cornstarch
Instructions
We begin by pre-heating the oven to 350 degrees.
We make the sauce for the stir fry by mixing the soy sauce, sesame oil, sherry, water, sugar, and red pepper flakes. We have all the ingredients for the stir fry ready in different bowls. The garlic and ginger together, the tofu, the broccoli and carrots together, the green pepper and mushrooms together.
We spread the peanuts on a cookie sheet and place in the oven for about 5 minutes. We want them fragrant. We heat a large pot over high heat, add half the oil, and, when hot, quickly add the garlic and ginger. We stir fry for 30 seconds, add the tofu, and stir for a couple of minutes. We add a little of the sauce mixture to the tofu, stir, and remove to a clean bowl.
We heat the remaining oil in the pot and add the broccoli and carrots. We stir for a minute, add a couple of tablespoons of water, and keep stirring until the broccoli is bright green. We add the green pepper and mushrooms next and stir fry for another couple of minutes. Next we add the sauce and the cooked tofu mixture. We mix the cornstarch with 2 tablespoons of water in a small bowl, add this to the pot, and stir for another minute.
We serve with the toasted peanuts on top.
Ingredients
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp dry sherry
- 2 tbsp water
- 1 tsp sugar
- red pepper flakes (a pinch)
- 3 cloves garlic (minced)
- 2 tsp ginger (peeled and minced)
- 15 oz firm tofu (drained)
- 3 cups broccoli florets (in small pieces)
- ⅓ cup carrots (peeled and chopped)
- ¾ cup green bell pepper (chopped)
- 4 oz white button mushrooms (sliced)
- ½ cup roasted unsalted peanuts
- ½ tbsp vegetable oil
- ½ tbsp vegetable oil
- 1 tbsp cornstarch
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Mix the soy sauce, sesame oil, sherry, water, sugar and pepper flakes for the sauce.
Grown-up
Cut the tofu into ½-inch pieces. Set out the stir-fry ingredients in bowls: garlic and ginger together, the tofu, broccoli and carrots together, pepper and mushrooms together.
Grown-up
Heat the oven to 350°F and toast the peanuts on a cookie sheet about 5 minutes, until fragrant.
Grown-up
Heat a large pot over high heat, add half the oil, and stir-fry the garlic and ginger 30 seconds. Add the tofu for a couple of minutes, then a little sauce. Move to a bowl.
Grown-up
Heat the rest of the oil and stir-fry the broccoli and carrots 1 minute. Add a couple of tablespoons of water and stir until bright green. Add the pepper and mushrooms for a couple of minutes, then the sauce and tofu. Stir the cornstarch into 2 tablespoons of water, add it, and stir 1 minute.
Serve over rice with the peanuts on top.