Broccoli and Mushroom Salad with Tofu

broccoli-mushroomServes 4

Prep time: 10 min, 30 min for marinate time

Cook Time: 20 min


  • 5 oz tofu, drained and cubed or 9oz. smoked tofu, cubed
  • ½ lb. of broccoli, cut into medium sized florets
  • 12 oz white mushroom sliced
  • 3 garlic clove, finely chopped
  • 4 scallions (spring Onions), thinly sliced
  • ¼ cup basil, chopped
  • 2 tbsp of olive oil


  • 1 garlic clove, crushed
  • ½ tsp of grated ginger
  • 3 tbsp soy sauce
  • 2 tbsp Chinese rice wine or dry sherry
  • Pinch of sugar
  • Pinch of white pepper


  1. With a medium sized bowl, prepare the marinade by stirring all ingredients. Place tofu cubes in the bowl, toss to coat and leave to marinade at least an hour.
  2. Boil the broccoli in a small pot for 3-4minutes, or until just tender then rinse under cold water. Drain well and place in a large bowl.
  3. Heat oil in a large pan or wok. Add the garlic, tofu mix and stir fry for a minute. Add the mushrooms and fry over medium heat for 4-5 minutes. Add the broccoli and season with salt and pepper.
  4. Serve warm, Enjoy.
Kong Kee Food Corp.
212 Grand Street New York , NY 10013
(718) 937-2746 Price Range: $ Takes Reservations: No