Broccoli, Capsicum and Tofu Stir Fry

    30 minutes

    This is an easy dish for an Asian dinner spread or meal in its own right. Exchange the chicken stock for vegetable stock if you want to make vegetarian.

    43 people made this

    Makes: 4 

    • 1 tablespoon peanut oil
    • 4 cloves garlic, crushed
    • 1 red capsicum, seeded and sliced into strips
    • 2 crowns broccoli, cut into florets
    • 1/3 cup (75ml) chicken stock
    • 3 tablespoons soy sauce
    • 1 tablespoon dry sherry
    • 2 teaspoons cornflour
    • 250g extra firm tofu, diced
    • 2 tablespoons cashew pieces

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat peanut oil in a wok or large frypan over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the capsicum and broccoli then cook until the capsicum begins to brown and soften; about 5 minutes.
    2. Stir together the chicken stock, soy sauce, sherry and cornflour until dissolved. Pour the sauce into the wok and bring to a boil.
    3. Stir in the tofu and cook until hot, about 1 minute. Garnish with cashew pieces to serve.

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    Reviews in English (34)


    This is the first recipe I have used from this site. I was cooking for my girlfriend who is a very fussy eater, so I decided to do her a vegiterian dish, it went down really well, she loved it and it took no time at all. Since then I have used the recipe again but used Chicken instead of Tofu, this is equally as nice, a word of warning, if you are not keen on spicy food only use half the amount of Cayenne Pepper.  -  06 Sep 2007  (Review from Allrecipes USA and Canada)


    This was a nice, simple stir fry. It lacked a little in flavor of the sauce, so I added a bit of szechuan to taste. The tofu took on the flavor quite nicely. Served on top of white rice.  -  15 Sep 2007  (Review from Allrecipes USA and Canada)


    Prepared as directed. Very little taste. Tofu just dropped into a wok for one minute is not going to absorb any flavor. Wouldn't make again.  -  27 Feb 2008  (Review from Allrecipes USA and Canada)