This broccoli and tofu stir fry features meaty and crispy tofu, crisp-tender broccoli, aromatic garlic and ginger, and a velvety stir fry sauce. Naturally vegan, high in protein, and perfect for meal prep, you'll taste delicious Asian flavors like soy sauce, sesame oil, and toasted sesame seeds in every bite. Save money by treating yourself to this restaurant-worthy and budget-friendly dinner at home!
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I ended up making three different iterations of this tofu stir fry with broccoli. I mean, I HAD to make sure that the tofu was cooked just so and the sauce tasted just so, but that also meant that I was eating stir fry for a week straight. But folks, I did not get tired of it.
Ever since I started eating primarily vegetarian and vegan, I've found myself gravitating towards Asian flavors when I cook, like this peanut noodle stir fry, these Asian Brussels sprouts, and these miso noodles with roasted tomatoes.
This broccoli stir fry is so easy to make while still bursting with delicious Asian flavors. There's 3 main steps: cook your tofu, cook your broccoli, and make the sauce. That's it; happy cooking!
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⭐️ Why This Stir Fry is the Best
- Saucy, savory, meaty, and crispy tofu stir fry with a spoon-licking sauce
- Healthy, high protein, naturally vegan stir fry with broccoli and tofu
- A one pan, quick and easy dinner recipe
- Save money by making a Chinese restaurant-worthy dish at home
- Excellent for meal-prepping: Prep all of your ingredients, make the sauce, and store them separately in the fridge until ready to cook.
🥦 Ingredient Notes
- Extra-firm tofu - Make sure that you use extra-firm tofu, as it contains the least amount of liquid and will retain its shape while cooking. It also gets nice and chewy, and will absorb the stir fry sauce really well. And, if you're looking for vegan sandwich ideas, try my crispy tofu sandwich!
- Broccoli - When shopping for broccoli, look for firm, dark green florets that are tightly packed, as these indicate freshness. The stalks should feel firm, not rubbery. Avoid broccoli with yellowing florets, as these are signs of age and poor quality.
- Ginger and garlic - These are your aromatics, so using fresh ginger and garlic is best.
- Cornstarch - This will be the thickener for the stir fry sauce. You could also use arrowroot powder.
- Toasted sesame oil - Provides a rich and nutty flavor
- Cooked brown or white rice - I like to eat stir fry served on rice, but you can also use noodles or cauliflower rice
- Low-sodium soy sauce - This can usually be found in the Asian section of your grocery store
- Rice vinegar - Adds acidity and zippy flavor
- Chinese cooking wine, white wine, or sake - Any of these will work just fine; we want acidity with subtle sweetness.
- Sriracha - This Thai chili-garlic sauce can be found in the Asian aisle of your supermarket. Add more for a spicier stir fry!
📝 Easy Recipe Swaps & Customizations
- Swap out the vegetables. If you're not a fan of broccoli, substitute cauliflower, bok choy, or bell peppers.
- Make it gluten free. Use tamari instead of soy sauce for a gluten-free version.
🔪 How to Make Broccoli and Tofu Stir Fry
See recipe card below for a printable version.
Drain the tofu, and wrap it in a double layer of paper towels. Place it on a plate, weigh it down with a heavy skillet, and let it drain for 10-15 minutes.
Make the Stir Fry Sauce
Meanwhile, make the sauce by whisking together the soy sauce, rice vinegar, brown sugar, wine, Sriracha, and water. Set aside.
Prep Ingredients
Rinse broccoli and cut it into medium florets (about 4 cups). Place it in a large bowl and set aside. Finely chop ginger and garlic, and set aside. After tofu has drained, slice it into 1-inch cubes. Line a large plate with paper towels.
Make the Stir Fry
Heat a large non-stick skillet (see Note below if you are using a wok) over medium-high heat until you start to see a light wisp of smoke (make sure your overhead vent is on). Add 3 tablespoons of oil, and swirl the pan around to distribute the oil evenly.
Gently add tofu to the pan, being careful not to splatter yourself with hot oil. Cook tofu on one side for 5 minutes, until golden brown on the bottom, then flip and cook the other side for 5 to 6 minutes, until golden brown on that side as well. Turn off the heat, and transfer tofu to the paper towel-lined plate to absorb the excess oil. Wipe out the pan with a paper towel.
Heat the skillet over medium-high heat once again. Add the remaining tablespoon of oil, and swirl it around. Add the prepped broccoli, and cook for 3-4 minutes, until crisp-tender. Add the ginger and garlic, and cook for 30 seconds. Add the sauce and cook for 2 minutes, stirring to incorporate it into the broccoli.
Mix the cornstarch and water in a small bowl until it has dissolved. Add the cornstarch mixture to the pan and stir until thick (shouldn't take more than a few minutes).
Remove pan from heat and add tofu, sesame oil, and sesame seeds. Toss well to coat the tofu and broccoli. Serve immediately over rice or noodles.
👩🏻🍳 Expert Tips and Tricks to Make the Best Stir Fry
- How to store leftover stir fry: Place it in an airtight container and store it in the refrigerator for up to 4 days.
- How to reheat stir fry: You can either microwave it, or warm it up in a skillet with a tablespoon of water to help re-hydrate it. Use a medium-low flame for 10 minutes, or until heated through.
- Serve stir fry over white rice, brown rice, noodles, or cauliflower rice.
- Press and drain your tofu. This will ensure a crispy exterior and will allow the marinade to absorb into the tofu. To do this, drain the water from your tofu, wrap it in two paper towels, and set it on a plate. Place a large skillet on top to help press the water out. Let it drain for 10-15 minutes.
- Use canola oil or grapeseed oil. Because we're cooking at a higher heat, extra-virgin olive oil will burn as it has a lower smoke point.
- Use a wok or a non-stick skillet. I provide cooking instructions for both, but using non-stick is important to avoid the tofu from sticking to the pan.
💬 Frequently Asked Questions
Extra-firm tofu is best for stir fry, as it holds its shape while cooking. Additionally, the extra-firm variety of tofu also absorbs sauces well while still providing a chewy and meaty bite.
Although marinating tofu before frying isn't essential, it can enhance the flavor by allowing it to absorb the seasoning more deeply. To get the best results, marinate the tofu for at least 30 minutes, or longer if possible, in the refrigerator. This process helps to give the tofu a more complex flavor. However, if you're short on time, even a brief marinade can still add extra flavor.
Yes, tofu should always be drained and pressed before frying to get the best texture. Firm and extra-firm tofu should have a chewy and meaty texture, and if it contains too much water, it won't crisp up properly, and could fall apart while cooking.
🍜 More Asian Recipes
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Broccoli and Tofu Stir Fry Recipe
Equipment
- wok or non-stick skillet
Ingredients
- 1 (14-ounce package) extra-firm tofu
- 4 Tablespoons neutral oil, like canola oil or avocado oil, divided
- 1 large bunch broccoli, rinsed and cut into medium florets (about 4 cups)
- 1 (2-inch piece) ginger, finely chopped
- 4 garlic cloves, finely chopped
- ½ Tablespoon cornstarch + 1 tablespoon cold water, mixed well
- 2 teaspoons toasted sesame oil
- 1 Tablespoon toasted white sesame seeds
- 4 cups cooked brown or white rice, for serving
For Stir Fry Sauce
- 3 Tablespoons low-sodium soy sauce
- 1 ½ Tablespoons rice vinegar
- 1 Tablespoon light brown sugar
- 2 Tablespoons Chinese cooking wine, white wine, or sake
- 1-2 Tablespoons Sriracha (add more to make it spicier)
- ½ teaspoon garlic powder
- 2 Tablespoons water
Instructions
- Drain the tofu, and wrap it in a double layer of paper towels. Place it on a plate, weigh it down with a heavy skillet, and let it drain for 10-15 minutes.
Make the Stir Fry Sauce
- Meanwhile, make the sauce by whisking together the soy sauce, rice vinegar, brown sugar, wine, Sriracha, garlic powder, and water. Set aside.
Prep Ingredients
- Rinse broccoli and cut it into medium florets (about 4 cups). Place it in a large bowl and set aside.
- Finely chop ginger and garlic, and set aside.
- After tofu has drained, slice it into 1-inch cubes. Line a large plate with paper towels.
Make the Stir Fry
- Heat a large non-stick skillet (see Note below if you are using a wok) over medium-high heat until you start to see a light wisp of smoke (make sure your overhead vent is on). Add 3 tablespoons of oil, and swirl the pan around to distribute the oil evenly.
- Gently add tofu to the pan, being careful not to splatter yourself with hot oil. Cook tofu on one side for 5 minutes, until golden brown on the bottom, then flip and cook the other side for 5 to 6 minutes, until golden brown on that side as well. Turn off the heat, and transfer tofu to the paper towel-lined plate to absorb the excess oil. Wipe out the pan with a paper towel.
- Heat the skillet over medium-high heat once again. Add the remaining tablespoon of oil, and swirl it around. Add the prepped broccoli, and cook for 3-4 minutes, until crisp-tender. Add the ginger and garlic, and cook for 30 seconds. Add the sauce and cook for 2 minutes, stirring to incorporate it into the broccoli.
- Mix the cornstarch and water in a small bowl until it has dissolved. Add the cornstarch mixture to the pan and stir until thick (shouldn't take more than a few minutes).
- Remove pan from heat and add tofu, sesame oil, and sesame seeds. Toss well to coat the tofu and broccoli. Serve immediately over rice or noodles.
Video
Notes
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- How to store leftover stir fry: Place it in an airtight container and store it in the refrigerator for up to 4 days.
-
- Serve stir fry over white rice, brown rice, noodles, or cauliflower rice.
-
- Press and drain your tofu. This will ensure a crispy exterior and will allow the marinade to absorb into the tofu. To do this, drain the water from your tofu, wrap it in two paper towels, and set it on a plate. Place a large skillet on top to help press the water out. Let it drain for 10-15 minutes.
-
- Use canola oil or grapeseed oil. Because we're cooking at a higher heat, extra-virgin olive oil will burn as it has a lower smoke point.
Barb says
This sounds delicious with the broccoli and ginger!
MaryAnne says
Thank you! It's finger-lickin' good! 🙂
Tina says
I was skeptical that my tofu could get so crispy and meaty tasting, but it worked! The sauce is truly magical. I added an extra tablespoon of Sriracha because I like my food on the spicy side. I'll be saving this recipe, and I can't wait to try more of your recipes!
MaryAnne says
So glad you enjoyed it, Tina! Thanks for stopping by my site!
Helen Rose says
Looks really yummy but would like to know what other sauce can I use instead of Sriracha??
MaryAnne says
Hi Helen, great question! You can use any type of hot sauce that you prefer, or skip it altogether if you don't like spice/heat in your stir fry. I hope that's helpful, and thanks for stopping by!