Today, I’m sharing a Broccoli Tofu Stir Fry recipe that’s become a weeknight staple in our home. With a busy Manhattan lifestyle, I’m always on the lookout for meals that are not only quick but healthy and satisfying too. This dish hits all the right notes with its fresh vegetables and protein-packed tofu, and it’s so easy to whip up, even on the busiest days.
If you enjoy this stir fry, you might also love my vegan kabocha stir fry that’s just as hearty.
Why you’ll love this recipe
This Broccoli Tofu Stir Fry is the perfect blend of savory and satisfying. You’ll love how the tofu crisps up beautifully, thanks to a light coating of cornstarch, giving it a delicious texture. Fresh broccoli, fragrant garlic, and ginger bring vibrant flavors that the whole family will adore. It’s a wonderful way to incorporate more vegetables into your diet without sacrificing flavor.
Ingredients
- 8 oz package cubed tofu, drained and patted dry
- 3 tablespoons corn starch
- 10 cloves garlic, minced
- 1/4 cup fresh ginger, minced
- 9 cups broccoli florets
- 1 cup green onions, chopped
- 4 cups cooked unsalted white rice
For the stir fry sauce:
- 1/3 cup + 2 tablespoons reduced sodium soy sauce
- 1 tablespoon corn starch
- 1/4 cup toasted sesame oil
Step-by-step instructions
- Drain the cubed tofu and pat it dry.
- Place the tofu cubes in a bowl.
- Add 3 tablespoons of cornstarch and toss the tofu gently to coat all sides.
- Heat a large skillet on medium-high heat with 3 tablespoons of olive oil.
- Pan fry the tofu for 10-15 minutes, until crispy on all sides.
- Make one batch of the stir fry sauce and shake it up to combine.
- Add the broccoli, ginger, garlic, green onions, and the stir fry sauce to the skillet and sauté for 10-15 minutes, or until the broccoli is your desired texture.
- Serve alone or over unsalted rice or stir fry noodles.
Recipe tips & variations
Feel free to customize this Broccoli Tofu Stir Fry to your family’s tastes. You can add other vegetables like bell peppers or carrots for added color and nutrients. If you’re a fan of spicy foods, toss in some red pepper flakes or a splash of hot sauce. The key is to keep the heat at medium-high to ensure the tofu gets nice and crispy.
Storage & reheating
If you’ve got leftovers, don’t worry. Store your Broccoli Tofu Stir Fry in an airtight container in the fridge for up to three days. When you’re ready to eat, you can quickly reheat it in a skillet on medium heat. Adding a little bit of water or soy sauce can help bring it back to life.
FAQs
Can I use frozen broccoli for this recipe?
Absolutely! Just make sure to thaw and drain it well before adding it to the skillet to avoid extra moisture.
What can I use instead of tofu?
If tofu isn’t your thing, you can substitute it with chicken, beef, or even shrimp. Just adjust the cooking time as needed.
How do I keep the tofu crispy even after reheating?
Reheat it in the oven or on a stovetop to bring back some crispiness. Avoid the microwave, as it can make tofu soggy.
Recipes you may like
If you enjoyed this stir fry, be sure to check out these other delicious recipes:
This Broccoli Tofu Stir Fry is a fantastic dish that brings warmth and aroma to your kitchen, just like a friendly chat around the dinner table.
Broccoli Tofu Stir Fry
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick and healthy Broccoli Tofu Stir Fry recipe, perfect for busy weeknights.
Ingredients
- 8 oz package cubed tofu, drained and patted dry
- 3 tablespoons corn starch
- 10 cloves garlic, minced
- 1/4 cup fresh ginger, minced
- 9 cups broccoli florets
- 1 cup green onions, chopped
- 4 cups cooked unsalted white rice
- 1/3 cup + 2 tablespoons reduced sodium soy sauce
- 1 tablespoon corn starch
- 1/4 cup toasted sesame oil
Instructions
- Drain the cubed tofu and pat it dry.
- Place the tofu cubes in a bowl.
- Add 3 tablespoons of cornstarch and toss the tofu gently to coat all sides.
- Heat a large skillet on medium-high heat with 3 tablespoons of olive oil.
- Pan fry the tofu for 10-15 minutes, until crispy on all sides.
- Make one batch of the stir fry sauce and shake it up to combine.
- Add the broccoli, ginger, garlic, green onions, and the stir fry sauce to the skillet and sauté for 10-15 minutes, or until the broccoli is your desired texture.
- Serve alone or over unsalted rice or stir fry noodles.
Notes
- Customize by adding bell peppers or carrots.
- Add red pepper flakes for a spicy kick.
- Keep the heat at medium-high for crispy tofu.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg