Tofu Stir-Fry with Broccoli

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by vgonima

Tofu Stir-Fry with Broccoli

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Stir-Fry:
  • 1 block (14 oz) firm or extra-firm tofu, pressed and cut into cubes
  • 2 tbsp cornstarch (or arrowroot powder)
  • 3 tbsp vegetable oil (divided)
  • 3 cups broccoli florets
  • 1 red bell pepper, sliced (optional)
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 3 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)
For the Sauce:
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce (optional, for sweetness)
  • 1 tbsp maple syrup or honey (for sweetness)
  • 1 tsp sesame oil
  • 1 tsp cornstarch (for thickening)
  • 2 tbsp water

Instructions

  1. Prepare the Tofu:
    • Press the tofu: If your tofu is not pre-pressed, wrap it in a clean kitchen towel or paper towels and place a heavy object (like a pan or a few books) on top to press out the excess moisture. Let it sit for 10-15 minutes.
    • Once pressed, cut the tofu into cubes and toss in cornstarch until evenly coated. This helps the tofu crisp up when frying.
  2. Cook the Tofu:
    • Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
    • Add the tofu cubes in a single layer, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden and crispy. You may need to cook in batches.
    • Once cooked, remove the tofu from the pan and set aside.
  3. Stir-Fry the Vegetables:
    • In the same pan, add the remaining 1 tbsp of oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
    • Add the broccoli florets (and red bell pepper, if using) to the pan. Stir-fry for 5-6 minutes, until the broccoli is bright green and slightly tender but still crisp.
  4. Make the Sauce:
    • In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, maple syrup (or honey), sesame oil, cornstarch, and water until well combined.
  5. Combine Everything:
    • Add the crispy tofu back into the pan with the vegetables.
    • Pour the sauce over the tofu and vegetables, and stir to coat everything evenly.
    • Let the sauce cook for 1-2 minutes, until it thickens and coats the tofu and broccoli.
  6. Serve:
    • Remove from heat and garnish with chopped green onions and sesame seeds.
    • Serve hot over steamed rice, quinoa, or noodles.

Tips & Variations:

  • Vegetable Variations: Feel free to add or substitute vegetables like carrots, snap peas, or zucchini to the stir-fry.
  • Spice it Up: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.
  • Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free dish.
  • Protein Boost: If you want more variety, add cooked chickpeas or edamame along with the tofu.
  • Make Ahead: The sauce can be made ahead of time and stored in the fridge for up to 3 days.

This Tofu Stir-Fry with Broccoli is a quick, flavorful, and nutrient-dense meal that’s perfect for busy weeknights!

Published by

vgonima