Stir-fried Broccoli Stalks and Flowers, Red Peppers, Peanuts and Tofu Recipe (2024)

Needs more ginger and hot pepper and perhaps a bit of corn starch or something to thicken the sauce, but is pretty darn tasty and the ingredients are flexible. The notion that it takes seven minutes is a flat lie unless you miraculously have julienned vegetables lying about because you live inside a cooking show.

Dusting the Tofu with cornstarch before frying creates a nice crisp crust, and throwing what spilled into the sauce thickened it a bit. A cheat: use store bought broccoli slaw...

Next time I'll add onion and double the sauce.

What a great dish! We loved it! We used 3 grain Tempeh instead of tofu (our personal favorite). Great meal!

This is my new go-to stir-fry recipe! The flavors were more intense and complex then I expected. The soy sauce was not overpowering and garlic/ginger combo made the veggies pop. Stir-frying the tofu separately and using peanuts are a must. Other than substituting sake for the cooking sherry, I made the recipe as written.

Yes to the more ginger, garlic and red pepper flakes and to more liquid, to be thickened with cornstarch. The dish begs for it. I decided to save the peanuts for the end to keep them crisp, and next time will use the salted variety. Good dish!

I found this dish to be surprisingly flavorful: I suspect it is the high heat that sears in the flavors. Blotting the tofu thoroughly seems to help as well to make the tofu more flavorful--the drier it is, the better it sears, and the more flavorful it is. Don't skimp on the garlic and ginger, and 1/4 teaspoon of red pepper flakes was just perfect for me--gave it some kick without being overpowering. Skipped the bell pepper as it is out of season.

Broccoli was undercooked. Another 2 minutes would have been perfect. Aside from that, this was very good. Doubled the ginger and garlic, used pork instead of tofu, carrots instead of red peppers, sesame seeds instead of peanuts.

Definitely need to double the sauce, but other than that quite a good and easy dinner.

Tasty, but needs more of everything: garlic, ginger, soy sauce, maybe use sesame oil instead of plain oil... By the time I finished doctoring it up to taste good, I didn't really feel like I'd made this recipe anymore.

used slightly less salt and a little more crushed red pepper, as well as some freshly ground black pepper. Not much sauce but flavorful and well served over a small portion of rice noodles

Looks great! I added more ginger, garlic and hot pepper just cuz that's what we like. I didn't quite julienne them either ;-) It's my birthday dinner and I don't have to clean up!!

Thicken sauce with corn starch.

Double the red peppers Half the tofu Extra firm tofu

This was really good. Per others' suggestions, I did add more seasoning (ginger, garlic, red pepper) and doubled the sauce and used a little cornstarch to thicken (but I also used more broccoli so bigger volume).

After reading the comments people wrote about the sauce needing cornstarch, I got it out in preparation. NO NEED!The liquid is more of a cooking liquor than a sauce and by the time the broccoli was tender there was hardly any liquid left, just enough to coat the thai rice we ate it with. Very nice indeed.Added a red chilli at the ginger garlic stage.

oy...40 minutes later I was still mincing and julienning....but delicious, with a few variations (had no cilantro, so basil instead, had no sherry, so red wine instead, added sambal oelek...)

7 minutes cooking time maybe, but 40 minutes prep time! Delicious!

Dusting the Tofu with cornstarch before frying creates a nice crisp crust, and throwing what spilled into the sauce thickened it a bit. A cheat: use store bought broccoli slaw...

Very good! but the ratio tofu/vegetables was a bit too high. Also, I would at the peanuts at the very end in order that they remain crunchy.

Yes to the more ginger, garlic and red pepper flakes and to more liquid, to be thickened with cornstarch. The dish begs for it. I decided to save the peanuts for the end to keep them crisp, and next time will use the salted variety. Good dish!

Great recipe! I increased the broccoli to three crowns. Instead of peanuts, I added one cup of peanut sauce diluted with water to the soya sauce mix. Next time I would remove the red pepper flakes as the peanut sauce was spicy enough. Didn't add the bell pepper and did not miss it. It was nice to be able to use the broccoli stems.