Tofu and broccoli stir fry

    30 min

    Serve this fantastic stir fry over white rice. If you don't have cashews, almonds also work a treat. You can also make it totally vegetarian by using vegetable stock instead of chicken stock. Enjoy!

    43 people made this

    Serves: 4 

    • 1 tablespoon peanut oil
    • 4 cloves garlic, minced
    • 1 red pepper, seeded and sliced into strips
    • 2 heads broccoli, cut into florets
    • 75ml chicken stock
    • 3 tablespoons soy sauce
    • 1 tablespoon dry sherry
    • 2 teaspoons cornflour
    • 225g extra firm tofu, diced
    • 2 tablespoons cashew pieces

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat groundnut oil in a wok or large frying pan over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
    2. Stir together the chicken stock, soy sauce, sherry and cornflour until dissolved. Pour the sauce into the wok and bring to the boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.

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    Average global rating:

    Reviews in English (32)


    This is the first recipe I have used from this site. I was cooking for my girlfriend who is a very fussy eater, so I decided to do her a vegiterian dish, it went down really well, she loved it and it took no time at all. Since then I have used the recipe again but used Chicken instead of Tofu, this is equally as nice, a word of warning, if you are not keen on spicy food only use half the amount of Cayenne Pepper.  -  06 Sep 2007  (Review from Allrecipes US | Canada)


    This was a nice, simple stir fry. It lacked a little in flavor of the sauce, so I added a bit of szechuan to taste. The tofu took on the flavor quite nicely. Served on top of white rice.  -  15 Sep 2007  (Review from Allrecipes US | Canada)


    Prepared as directed. Very little taste. Tofu just dropped into a wok for one minute is not going to absorb any flavor. Wouldn't make again.  -  27 Feb 2008  (Review from Allrecipes US | Canada)