Enjoy this quick & easy Vegan Tofu Broccoli Stir Fry recipe for a wholesome, restaurant-style Asian meal! Crispy tofu is cooked with tender broccoli in an aromatic flavorful sauce, then topped with sesame seeds, and served over rice.
One of our go-to dinners is stir-fry; we prepare it often, especially on rainy and cold nights. And tofu is an excellent vegan ingredient when preparing a delicious and nutritious meal.
It is incredibly easy to convert bland-tasting tofu into the best tofu stir fry!
And the best part is – the whole family loves it. M kids enjoy both broccoli and crispy tofu, so this easy meal is always a win!
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Why You’ll Love This Recipe?
- It’s a quick dinner for busy weeknights – better than your usual takeout.
- It’s super easy to put together.
- It is perfect for vegans and can be made gluten-free
- It is a great source of plant-based protein and is extremely nutritious.
- It’s cheap, especially when compared to meat.
- It stores well for a longer duration in the fridge.
- It is enjoyed by everyone in the house – picky eaters love it too.
Ingredients
- Tofu: Make sure to buy EXTRA FIRM tofu! The softer varieties break and disintegrate in the sauce. The tofu in this dish is tender yet crispy.
- Black Pepper: use freshly cracked black pepper for that kick in this dish.
- Corn Starch: Use any corn starch. It aids in forming a crusty exterior on the tofu and helps thicken the sauce.
- Soy Sauce: Use light and dark soy sauce. Dark soy sauce adds color and extra umami flavor.
- Hoisin Sauce: It’s a dark-colored sauce that gives a fragrant sweet-salty taste to the stir fry.
- Rice Wine vinegar: lends a delicately mild and sweet flavor. It also provides a well-balanced acidity.
- Brown Sugar: Gives a hint of sweetness and caramel color. You can use honey or maple syrup instead as well.
- Toasted Sesame Oil: Provides aroma and nuttiness to the dish. I recommend you use it.
- Broccoli: Use a fresh, green head of broccoli. It is a particularly good vegetable for stir-fries because it has a crunchy texture and its florets are so effective at encasing the delectable sauce. It’s an excellent source of vitamins and minerals.
- Garlic- Ginger: You must use freshly chopped garlic and ginger in your stir fry because they elevate the flavors. I like ginger more in my sauce for its warmth and zest. But I recommend DO NOT SKIP THESE.
- Sesame Seeds: Garnish with sesame seeds for a nutty taste and visual appeal.
- Scallions: Top your dish with finely chopped scallions for that pop of color.
How to Make?
If you enjoy Chinese-style takeout, you must try this simple and flavorful stir fry at home!
- Press tofu for 15-30 minutes to remove any extra water. Cut the tofu into pieces. Then cut the head of broccoli into small florets.
2. In a bowl, mix all the sauce ingredients. Stir and set aside.
3. Transfer the cut tofu pieces into a bowl. Season with salt, pepper, then add the cornstarch. Mix gently, so the tofu is evenly coated with the cornstarch.
4. Fry the seasoned tofu pieces in a skillet with oil, until they are golden brown on all sides. Then remove the crispy tofu to a plate lined with a paper towel.
5. To the same skillet, add more oil. Add the ginger garlic, and sauté for 30 seconds until the color changes.
6. Then add the broccoli. Cook for 2-3 minutes while stirring until the broccoli is cooked al dente.
7. Stir the sauces mixed in the bowl. Then add to the skillet. Add the tofu and toss them all together and cook for another couple of minutes.
8. Garnish with sesame seeds and green onions. Serve with jasmine rice.
Tips
- For this recipe, choosing the right kind of tofu is a must – extra firm tofu will give you the desired crispness.
- Tofu crisps up quickly when it is thoroughly pressed and dried.
- You can skip cornstarch if you don’t want to use it. However, it lends a crispy texture to the tofu.
- Allow the tofu to cook well without stirring till it forms a thin crust.
- If you are celiac or have gluten sensitivity, use soy sauces labeled ‘gluten-free’ or use Tamari instead. You might also want to skip hoisin sauce as that can often contain wheat.
- I only cook my broccoli for a few minutes to retain some bite because I like it with a little crunch.
- Soy sauce contains salt, so be mindful not to use too much salt in the recipe.
Variations
- Throw in some mushrooms to make yummy tofu broccoli mushroom stir fry
- Use carrots, cauliflower, baby corn, snow peas, bok choy, green beans, etc for a asian medley stir fry.
- Add cashews or almonds to your stir fry to elevate the crunch and nutty flavor.
- If you like spicy food, add sriracha to the other sauce ingredients for the extra kick.
How to Serve?
You can serve this crispy tofu and broccoli as an appetizer or a side dish. If serving as an appetizer, remember not to make it very saucy.
Serve it on a bed of steamed white or brown rice. I love my stir-fry with Jasmine rice.
If you are not a fan of rice, no worries – you can serve it with quinoa, or this wild rice blend.
You can also serve it with egg noodles, Hakka noodles, or vermicelli-rice noodles.
A glass of Riesling pairs amazingly well with this Asian-style stir fry.
How To Store Leftovers?
You can store leftovers in an airtight container for up to 3 days in the refrigerator.
This stir-fry can also be frozen easily in freezer-safe containers for several months.
I generally avoid freezing it. It’s easy to whip up quickly if you have all ingredients handy. It tastes best when freshly made.
How To Reheat?
You can warm up the stir-fry, just before eating, either in a microwave or in a saucepan over low-medium heat on the stovetop. But when you are reheating the leftovers, the tofu will not be as crisp as a freshly made stir-fry.
Enjoy Other Tofu Recipes
- Kung Pao Tofu
- Vegan Panang Curry with Tofu & Vegetables
- Thai Green Curry with Tofu & Vegetables
- Vegan Palak Tofu
- Thai Pumpkin Red Curry
- Tofu Tikka Masala
Tofu Broccoli Stir Fry
Ingredients
For Tofu
- 14 ounce Extra Firm Tofu, pressed
- 1/2 teaspoon Salt , adjust to taste
- 1/4 teaspoon Black Pepper, freshly cracked
- 2 tablespoon Cornstarch
For the sauce
- 3 tablespoon Soy sauce
- 1 teaspoon Dark Soy Sauce
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Brown Sugar
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Cornstarch
- 1/3 cup Water
For the stir fry
- 2 1/2 tablespoon Oil , divided
- 1 head Broccoli , about 1 pound, cut in medium size florets about 3/4-1 inch
- 5 cloves Garlic, finely chopped
- 1 inch Ginger , finely chopped
- 1/2 teaspoon Sesame seeds, to garnish
- Scallions , chopped, to garnish
Instructions
- Press tofu for 15-30 minutes to remove any extra water. Dab with a paper towel or use a tofu press to remove extra moisture. Cut the pressed tofu into 3/4 inch cubes, and transfer to a bowl. Season with salt and pepper. Then add the cornstarch. Mix gently so the tofu is evenly coated with the cornstarch.
- In a bowl, mix all the sauce ingredients. Stir and set aside.
- Heat a large skillet over medium-high flame. Once hot, add 2 tablespoon oil. Add the tofu cubes and let them cook until golden on the bottom. Turn the cubes to an uncooked side, and cook until golden again. Continue this process until golden crispy on all sides, then remove the crispy tofu to a plate lined with paper towel.Air fryer option: if you prefer, you can also air fry the tofu for 10-12 minutes at 350°F.
- To the same skillet, add the remaining 1/2 tablespoon oil. Add the ginger, garlic and sauté for 30 seconds until the color starts to change.
- Then add the broccoli. Cook for 2-3 minutes while stirring frequently until the broccoli is cooked al dente.
- Stir the sauces mixed in the bowl. Then add to the skillet. Add the tofu. Toss them all together and cook for 1-2 minutes. Turn off flame.
- Garnish with sesame seeds and green onions. Serve with jasmine rice.
Video
Notes
- Extra firm Tofu: For this recipe, choosing the right kind of tofu is a must – extra firm tofu will give you the desired crispness. Don’t skip pressing the tofu.
- For tofu: You can skip cornstarch if you don’t want to use it. However, it lends a crispy texture to the tofu. Allow the tofu to cook well without stirring till it forms a thin crust.
- Gluten-free: If you are celiac or have gluten sensitivity, use soy sauces labeled ‘gluten-free’ or use Tamari instead. You might also want to skip hoisin sauce as that can often contain wheat.
- Broccoli Cook broccoli only for a few minutes to retain some crunch.
- Variations: You can add other veggies such as mushrooms, baby corn, snow peas, bokchoy, green beans to this recipe too. We also love to add cashews to elevate the crunch and nutty flavor.
