#1 Tofu Stir Fry Recipe


(1 vote) 5 1

Tofu is pureed soybeans pressed to form a white custard like cake. Tofu can be used in all kinds of recipes because it readily absorbs the flavor of other foods.

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Necedah, WI

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 lb Firm tofu (drained)
  • 4 Tbs Cornstarch (divided)
  • 8 oz Broccoli
  • 8 oz Mushrooms
  • 1 C Baby corn
  • 14 1/2 oz Vegetable broth
  • 1 Tbs Soy sauce
  • 1 Tbs Dry sherry
  • 1 tsp Sesame oil
  • 1/2 tsp Salt
  • 1/4 C Vegetable oil
  • Chow mein noodles

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Dry tofu on paper towels. Cut tofu into1 inch cubes. Place 2 tablespoons cornstarch on waxed paper. Coat tofu with cornstarch.
Cut broccoli tops off woody stems; discard stems. Cut larger flowerettes into 2 x ½ inch pieces. Slice mushrooms. Cut corn in half.
Combine broth, remaining 2 tablespoons cornstarch, soy sauce, sherry, sesame oil, and salt in a small bowl; stir until smooth.
Heat the wok over medium high heat until hot. Drizzle vegetable oil into the wok and heat for 30 seconds. Ease tofu into hot oil and stir fry about 10 minutes or until golden brown on all sides. Place tofu in a large bowl.
Reduce heat to medium.
Add broccoli, mushrooms, and corn to the wok and stir fry until mushrooms are tender. Cover the wok and cook 3 minutes or until broccoli is crisp tender. Stir cornstarch mixture until smooth and add to the wok. Cook uncovered, until sauce boils and thickens. Return tofu to the wok; stir gently to mix.
Transfer to serving dish. Serve over Chow mein noodles

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