Julies Broccoli with Garlic Sauce

[sstofer]

I loved this! I made extra sauce and added mushrooms, sauteed tofu, and carrot matchsticks, and used real ginger. It it one of my new favorite entrees! I will be making this a lot!

[NewShoes522]

I'm so proud of myself!! I finally successfully made tofu... I know this wasn't a tofu recipe, but I thought it sounded like it would be good with tofu.

I doubled the sauce and took the others advice and cooked it separately. The only issue I had was trying to get it to thicken up. I cooked broccoli (with water chestnuts) in one pan, sauteed tofu in another, and I had the sauce going in a small pot. I used 3 cups veggie broth, 1/4 cup soy sauce, 4 TBSP cornstarch, several cloves of garlic, and ginger/red pepper/stevia for the sauce. It was not until I poured the sauce into the pan that I had sauteed the tofu in that the mixture thickened to more than a water-like consistency. I'm not sure why, but I think  you have to do it a little bit at a time or something. Then it thickened up very quickly.

I made dinner for two omnis + myself (both big critics of veggie dishes) and they LOVED it! Thank you so much for a wonderful recipe. Oh... ps: The key to cooking tofu is definitely checking the label to make sure it's not silken. I had tried everything (freezing, draining, marinading) before I realized that I'd gone wrong on three separate occassions thinking my tofu was regular. ::blonde::

[thebotanist!]

Delicious!  I used half the sugar as well and low sodium soy sauce.  It turned out very well.  Thanks for the recipe.

[NewShoes522]

The veggie cube is just a powdered (then cubed) form of the powder to make vegetable broth/stock. They're usually found right next to the vegetable broth in almost all grocery stores. If you don't see it though, I think you could follow the recipe exactly with pre-made vegetable broth, but instead of boiling two cups of water and adding the veggie cube, just boil two cups of vegetable stock/broth! I hope that clears it up! This is a great recipe 

[phlutter]

i was concerned because my husband said it lacked flavor.. but then i realized i screwed up.. i didn't put any sweetener.. I will try doing it RIGHT next time and see...  I thought it was fine without the sweetener.. but i think it would be much better with....  oops...  just overlooked that ingredient.. I think I will add more garlic next time though!  and a little more cornstarch...

[Biscuit Heaven]

This recipe is delicious! I never thought that I'd be able to recreate my favorite Chinese takeout food this easily. But I did. And it was awesome.

[gattaloveme]

i've tried many times to make chinese food as good as it is from chinese restaurants - but unfortunately i failed constantly. this, however, is AMAZING! it tastes EXACTLY like the garlic sauce from my favorite chinese restaurant Chef Pengs. awesome! awesome! awesome! the only thing i did differently was add some carrots and extra cornstarch so the sauce wasn't as thin. I will definitely be making this many many times in the future. thank youuuuuu

[veggie4]

 ;)bWhat a great recipe!!  I won't be ordering chinese takeout anytime soon.  Even my picker children loved this recipe..Thanks!!!

[nature_girl]

I am pleased to anounce that I actually cooked something and it didn't burn! Not to mention the fact that it was awesome! I love this recipe! I will be making it alot in the future! I only used half the sweetener that it called for and it was perfect!

[treehugger5]

I LOVE this and will make it often.  It's better than my local chinese place -- especially since I know what's in in.  A little too spicy for the kids, so next time I'll use half of the crushed pepper.  Thanks so much!

[thirteenblackbirds]

i am so happy to have found this recipe! I moved last month and this recipe turned out so similar to my favorite dish at my favorite restaurant that i can no longer go to!  oh how i love broccoli! thanks!

[purplenurple]

Whoa, this is awesome!  I always leave out the ginger since I don't like it and I use half white sugar and half brown sugar.  I really love the broccoli from the chinese place down the street from me, but it was always super greasy.  This totally satisfies my craving for it and its a lot healthier too!   

[nickle.betty]

So... I pretty much make this once a week.

It's so versatile once you get that ingenious sauce conjured up.

tonights version... eggplant, onion and tofu... which i marinated in this delicious honey garlic "barbecue sauce" even though it tastes more like teriyaki sauce to me. and then i used these chinese noodles i got at the asian food market and it smells so good and there is PLENTY for lunch tomorrow (and the next day?).

I am so happy to have found this. It's amazing. I usually don't add a ton of sugar, but it does help give it that tiniest sweetness. And I always use loads of garlic... just because I can't seem to consume enough of it.

THANK YOU!

[bee hives]

YUM! this was so tasty and simple. i thought it was just going to be another so-so stirfry as i was making it and smelling the sauce, but it was incredible! i halved the recipe and ate the whole batch.

additionally, this took me only 15 minutes to make. i think i found myself a new go-to meal for study nights.
i might make another batch tonight with seitan to imitate my favorite pregan beef & broccoli takeout dish.

delicious.

[BabyBumblB]

This was awesome!  I made this last night and left out the ginger ebcause we didn't have any on hand but wow - my husband was lucky I shared and I only did because I got full!   I even scraped all the sauce out of the pan to save it for using on anything else - yum!  Thanks for this quick and easy recipe!