Thai Broccoli Tofu Stir Fry Recipes

BROCCOLI TOFU STIR FRY

Steps:

• Drain the cubed tofu and pat dry
• Place the tofu cubes in a bowl
• Add 3 tablespoons of cornstarch and toss gently to coat
• Heat a large skillet on medium high heat with 3 tablespoons of olive oil
• Pan fry the tofu for 10-15 minutes, until crispy on all sides
• Make one batch of the 3 ingredient stir fry sauce recipe linked in the recipe ingredients and shake to combine
• Add the broccoli, ginger, garlic, green onions and the homemade stir fry sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
• Serve alone or over unsalted rice or stir fry noodles

CRISPY TOFU BROCCOLI STIR FRY

Steps:

• Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.
• Whisk together all the ingredients for the sauce and set aside.
• Heat oil in a non stick pan and spread the tofu pieces out so that they are evenly layered on the pan. Cook each side till its a light golden brown and remove from the pan. Don't worry if the tofu pieces stick to each other a bit. You can easily pull them apart once they are cooked and crispy.
• Heat oil in the same pan and once its hot, add garlic and ginger. Saute for a minute and add the broccoli florets. Cook them for a minute and pour the sauce into the pan. Stir fry for a minute or two on high heat to let the sauce thicken and then add the tofu. Quickly toss everything together and turn off the flame. Top with sesame seeds and green onions and serve.

SIMPLE STIR-FRIED THAI NOODLES WITH BROCCOLI AND TOFU

Steps:

• 1. Boil water. Chop veggies while water boils. 2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked. 3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed. 4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha. 5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve. 1. Boil water. Chop veggies while water boils. 2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked. 3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed. 4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha. 5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve.
• 1. Boil water. Chop veggies while water boils. 2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked. 3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed. 4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha. 5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve.

STIR-FRIED TOFU, THAI-STYLE

Steps:

• Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
• In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
• Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.

TOFU AND BROCCOLI STIR FRY

Steps:

• Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
• Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
• Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
• Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
• Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

THAI BROCCOLI TOFU STIR-FRY

Steps:

• Combine marinade ingredients in a bowl.
• Cube tofu and add to marinade; allow to sit for 30 minutes.
• Combine sauce ingredients except for oil; set aside.
• In a medium skillet, saute the vegetables and ginger in oil.
• Gradually stir in the marinated tofu cubes.
• Top with the peanut sauce, and serve over basmati rice.
• Garnish with chopped peanuts.

THAI BEEF & BROCCOLI STIR-FRY

Steps:

• Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
• In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
• Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
• Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
• Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
• Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!