Broccoli and Tofu Stir Fry recipe

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Ingredients

1 tablespoon peanut oil
4 cloves garlic, minced
1 red bell pepper, seeded and sliced into strips
2 crowns broccoli, cut into florets
⅓ cup chicken broth
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
8 ounces extra firm tofu, diced
2 tablespoons cashew pieces

Nutrition Info

151.3 calories
carbohydrate: 13 g
cholesterol: : -
fat: 8.4 g
fiber: 3 g
protein: 8.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 756.9 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli, cook until the pepper begins to brown and soften, about 5 minutes.

  2. Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.

Recipe Yield

4 servings

Recipe Note

I like to serve this broccoli and tofu stir fry over white rice. If you don't have cashews, pecans or almonds will work as well.

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