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Stir-Fry of Broccoli with Tofu and Cherry Tomatoes
Source: dLife

Stir-fried broccoli mixed with tofu, tomatoes, and a tangy sauce.

Prep Time: 10 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 182.0
Total Carbs 19.6 g
Dietary Fiber 5.2 g
Sugars 4.5 g
Total Fat 7.3 g
Saturated Fat 0.6 g
Unsaturated Fat 2.6 g
Potassium 563.0 mg
Protein 10.6 g
Sodium 237.0 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.3333 cup  vegetable broth
1 tbsp  low sodium soy sauce
1 tbsp  cooking sherry
2 tbsp  cornstarch
1 tbsp  canola oil
1 each  bunch broccoli
4 each  medium garlic cloves
1 tbsp  fresh ginger root
4 oz  fresh mushroom slices
1 cup  fresh cherry tomatoes
8 oz  firm tofu
  1. In a cup, whisk together the broth, soy sauce, sherry, and cornstarch. Set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, stirring frequently for 3 minutes or until tender and lightly browned.
  3. Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes or until the tomatoes begin to collapse.
  4. Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.

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