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Vegan Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Broccoli-Tofu Stir-Fry
From: Kristin Phillips


Moosewood Restaurant Cooks at Home:
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Recipe By: Moosewood Restaurant Cooks at Home

Serving Size: 4 Preparation Time :0:35

Sauce:

  • 3 tablespoons hoisin sauce
  • 2/3 cup water
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
Stir-fry:
  • 2 tablespoons vegetable oil
  • 2 garlic cloves -- pressed
  • 1 small fresh chile -- seeded and minced
  • 18 ounces tofu -- cut into 1" cubes
  • 5 cups broccoli florets
  • 1/3 cup dry sherry
  • 1 bunch scallions -- cut into 1" pieces
  • 1 red bell pepper, cut into strips -- optional
Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.

Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.

Serve immediately.

Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium

Serve over rice or pasta.