Caramelized Tofu and Broccoli

by Maria on April 15, 2013


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This is a recipe I came across on PBS kids kitchen explorers. My boys are not big tofu fans, but I haven't given up, and am always on the search for new ways to prepare it.

Other than omitting the red pepper flakes, I didn't make any changes to Aviva Goldfarb's recipe and thought it was delicious. The pecans and brown sugar combine to give a crunch and sweetness to this otherwise savory dish. 

We served it over brown rice, but it would also work over quinoa, noodles, or white rice. 


Caramelized Tofu and Broccoli Stir-Fry

(adapted from

Servings: 4

15 oz. extra-firm tofu (or use chicken or beef)

2 tablespoons peanut or canola oil

2 cloves garlic, minced

1/2 cup pecans, coarsely chopped

2 tablespoons brown sugar

3 tablespoons reduced-sodium soy sauce

3 cups broccoli florets

1/2 red bell pepper, cut into strips

1/2 red onion, sliced

1. Drain tofu, wrap it around paper towels, and then place dish with weight on top to drain out the extra water. Let sit while you prep the vegetables.

2. Cut tofu into 3 crosswise slices and then cut those into 3-4 long strips.

3. Heat oil in a large skillet over medium-high heat. Add the tofu strips and cook for about 3 minutes until browned on the bottom. Flip tofu and add garlic and pecans, stirring for a minute until fragrant. Add sugar and half of the soy sauce and stir until sugar is blended. Transfer tofu and nuts to a plate, trying to keep some of sauce in pan. 

4. Add broccoli, red bell pepper, onions and remaining soy sauce and cook for 3-4 minutes until tender. Add tofu and the other ingredients back into the skillet and heat them through. Serve over rice.


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