Broccoli and Tofu Stir Fry Recipe
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 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!
Servings: 4 servings
Calories: 231kcal
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
* If using a wok: Cook the tofu for 3 to 4 minutes, shaking the pan frequently, until golden brown on the bottom. Flip the tofu and cook the other side for 2 to 4 minutes, until golden brown on the other side as well. Transfer tofu to the paper-lined plate to absorb the excess oil. Wipe out the pan with a paper towel.
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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.
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- Serve stir fry over white rice, brown rice, noodles, or cauliflower rice.
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- 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.
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- 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.
Nutrition
Calories: 231kcal | Carbohydrates: 14g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 571mg | Potassium: 558mg | Fiber: 4g | Sugar: 4g | Vitamin A: 953IU | Vitamin C: 139mg | Calcium: 103mg | Iron: 2mg
