Tofu & broccoli stir-fry







Cook Time

10-15 Min


  • 2 tablespoons dry sherry
  • 2 tablespoons light soy sauce
  • 4 teaspoons cornflour
  • 1 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 350g/12oz broccoli, cut into bite-size pieces
  • 100g/4oz onion, cut into wedges
  • 200g/7oz beansprouts
  • 450g/1lb firm tofu, cut into 1cm/1⁄2in pieces
  • 250g/9oz freshly cooked brown rice, to serve
  • Put the sherry, soy sauce, cornflour and ginger in a bowl. Add 150ml/5fl oz water, and stir together.
  • Heat the oil in a wok or large frying pan over a medium heat. Add the garlic and stir-fry for 15 seconds. Add the broccoli and onion, and stir-fry for 5 minutes, then add the beansprouts and stir-fry for a further 1 minute.
  • Tip the sauce mixture to the wok and stir until the sauce is thickened and glossy. Stir in the tofu and heat through. Serve with the hot brown rice.
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