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    You are in: Home / Thai / Thai Broccoli Tofu Stir-fry Recipe
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    Thai Broccoli Tofu Stir-fry

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 05, 2005

      I was looking for a recipe nearly the same as this. I didn't have the time for marinade and, like another reviewer, wanted the tofu fried. Sprinkle a little cayenne on the drained tofu (it won't be too hot if you only dust it) then fry it with 1-2 T peanut oil and 1/2 the garlic and ginger. Keep it moving and with enough oil or it will stick. Remove from the pan, add more oil if necessary and saute the vegetables. Mix the tofu back in, top with the sauce and serve. Very good and quicker than marinading for 30 minutes.

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    • on June 27, 2005

      This was delicious. Things I'd modify next time I make it: Add peanuts for some added flavor & crunch. And I would fry the tofu (I used extra firm) seperately briefly before adding it to the rest of the vegetables to get it slightly more crisp.

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    • on May 22, 2005

      Delicious! I love the sauce! I halved the recipe and it made 3 nice size servings. Thanks so much kburie!

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    • on August 14, 2011

      This was a bit sweet for my husband, so I added red pepper flakes to try to counter it. I also fried my tofu. Adding peanuts is essential, in my opinion, as there isn't a lot of contrasting texture otherwise. The recipe directions are very good, clear, easy. Thanks for posting.

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    Nutritional Facts for Thai Broccoli Tofu Stir-fry

    Serving Size: 1 (611 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 734.5
     
    Calories from Fat 522
    71%
    Total Fat 58.0 g
    89%
    Saturated Fat 11.0 g
    55%
    Cholesterol 0.0 mg
    0%
    Sodium 1470.3 mg
    61%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 8.3 g
    33%
    Sugars 13.1 g
    52%
    Protein 30.5 g
    61%

    The following items or measurements are not included:

    turbinado sugar

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