Stir-Fried Sesame Broccoli and tofu with glass noodles


by: Orchid

This is about as much as you can fit into a huge skillet, but four will eat it all. The secret to making this easy is the same as for any stir-fry: get all the bits and pieces—the marinade, the sesame seeds, the seasonings—gathered together before you start to cook. A dry Pinot Blanc would be a good partner for this homey dish.


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serves: 4

1 carton firm tofu packed in water, drained

2 fistfuls of bean thread noodles (about 5 ounces)

1 pound or more broccoli

sea salt

6 tablespoons soy sauce

4 teaspoons roasted sesame oil

8 dried shiitake mushrooms (covered with near-boiling water)

5 teaspoons light sesame or peanut oil

1 1/2-inch knob of fresh ginger, peeled and minced

1 large garlic clove, minced

4 scallions, including the greens, sliced diagonally

2 tablespoons mirin or 1 1/2 tablespoons light brown sugar

1/4 cup toasted sesame seeds

Nutrition Facts
Stir-Fried Sesame Broccoli and tofu with glass noodles

Servings Per Recipe: 4

Amount per Serving

Calories: 594

  • Total Fat: 21.7 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1570.9 mg
  • Total Carbs: 82.8 g
  •     Dietary Fiber: 8 g
  •     Sugars: 3 g
  • Protein: 21.3 g

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1.  Set the tofu in a colander, put a heavy object, such as a can of beans, on top, and set aside. Heat a pot of water for the broccoli. When hot, scoop some out and pour it over the noodles in a bowl. Let them stand until softened, about 10 minutes, then drain.

2.  Cut the broccoli into florets. Thickly peel the bulk of the stems and then cut them into thin coins. When the water comes to a boil, add salt and the broccoli and cook for 1 minute. Drain and rinse under cold water.

3.  Remove the tofu from under its weight, slice it into 3/4-inch cubes, and put them in a glass pie plate. Mix 2 tablespoons of the soy sauce with 2 teaspoons of the roasted sesame oil and pour it over the tofu. Remove and discard the stems from the mushrooms, slice the caps, strain and reserve the soaking water.

4.  When you’re ready to eat, heat a wok or wide nonstick skillet over medium-high heat, and add 2 teaspoons of the light sesame oil. When hot, add the tofu. Cook, without stirring, until it begins to color, after a few minutes. Then give the pieces a nudge and turn them so that they brown all sides. Add any remaining marinade to the pan to glaze the tofu, season it with salt, then set the tofu aside on a plate. Rinse out the skillet.

5.  Heat the rest of the light sesame oil in the skillet. Add the ginger, garlic, and scallions and stir-fry for 30 seconds, then add the mushrooms, along with their soaking water. Cook for 2 to 3 minutes, then add the broccoli, noodles, and tofu. Combine the remaining soy sauce with the mirin and pour it over the vegetables. When heated through, toss with the toasted seeds, drizzle with the rest of the dark sesame oil, and serve.

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