BEST TOFU STIR FRY

Best Tofu Stir Fry image

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.

Provided by Debbwl

Categories One Dish Meal

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 13

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Ingredients

1 cup water or 1 cup chicken stock
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
3 garlic cloves, crushed garlic
1 tablespoon peeled and grated fresh ginger
1/8 teaspoon crushed red pepper flakes
12 ounces frozen broccoli or 12 ounces fresh broccoli
8 ounces baby portabella mushrooms, sliced
1 medium red pepper, cut into 1-inch pieces
15 ounces extra firm tofu, patted dry and cut into 1-inch cubes
1 bunch green onion, thinly sliced

Steps:

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

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