Broccoli, Capsicum and Tofu Stir Fry

Broccoli, Capsicum and Tofu Stir Fry


43 people made this

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.


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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