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Broccoli and Tofu Stir-Fry With Mushrooms

Category: Vegetables & Beans
Servings: 4
Prep + Cooking Time: 15 Minutes

Ingredients: (Conversion Chart)

  • cup dry sherry
  • cup soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons light brown sugar
  • 1 tablespoon finely chopped ginger root
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon corn starch
  • 1 tablespoon water
  • 1 tablespoon canola oil
  • 3 cups broccoli florets
  • 1 carrot, peeled and cut into strips
  • 1 red bell pepper, seeded and cut into strips
  • 2 cups fresh mushrooms, chopped
  • 1 16-ounce firm tofu, drained and cut into -inch thick, 1-inch cubes
  • 1 tablespoon chopped fresh chives
  • 2 cups cooked rice


  1. In a small bowl, combine the sherry, soy sauce, garlic, sugar, ginger, and sesame oil, and stir until sugar is dissolved. In a small cup, dissolve cornstarch in water, and add to sherry mixture, stirring to combine. Set aside.
  2. In a large skillet, heat canola oil over medium-high heat. Add broccoli, carrot, and bell pepper, and cook, stirring, for 2 minutes. Stir in mushrooms, and cook, stirring, another 1 minute.
  3. Add tofu and chives, and cook, stirring carefully, until heated through. Pour in sauce, stirring vegetables as sauce thickens. Remove from heat and serve with rice.

Nutrition Info:

338 calories (15g protein, 47g carbohydrate, 10g fat, 721mg sodium) per serving

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