Tofu Broccoli Stir Fry is a super flavorful Asian dish that is perfect for a high-protein vegan dinner or meal prep. Serve over cooked rice or quinoa.
Table of Contents
Why You’ll Love This Recipe
This dish is a real flavor-bomb, but you only need a few ingredients! Not to mention that both broccoli and tofu are quite nutritious, so you get the best of both worlds.
Ingredients
- fresh broccoli
- firm tofu
- high-temp., neutral oil
- soy sauce
- corn starch
- water
- rice vinegar
- fresh ginger
- garlic
- optional garnish: sesame seeds and scallions
How to Make
Step 1: Preheat your oven to 400 ºF / 200 ºC and line a baking sheet with parchment paper.
Step 2: Wash the broccoli, cut/separate into small florets and transfer to the baking sheet, spreading evenly. Roast for about 10 minutes, then remove from the oven and set aside.
STEP 3: In a small bowl, combine the ingredients for the stir-fry sauce, then set it aside.
Step 4: Cut the tofu into small cubes and heat the oil in a large non-stick pan or wok over medium. (Make sure the oil is super hot before adding the tofu in, otherwise it will stick to the bottom.)
Step 5: Fry the tofu cubes until all sides are golden brown and crispy (flipping gently with a spatula). (It usually takes me 2 “turns” to fry the tofu.)
Step 6: Reduce the heat to low and add the stir fry sauce to the pan. Be careful because the oil can bubble up and burn you! Stir fry for about 1 minute until everything is well incorporated.
Step 7: Remove your pan/wok from heat and add the roasted broccoli florets. Stir everything together until all broccoli florets are coated in the sauce.
Step 8: Garnish with sesame seeds, chopped scallions(optional) and serve over cooked rice/quinoa(optional).
More vegan Asian tofu recipes:
Teriyaki Tofu
Gochujang Tofu
Tofu Noodle Stir Fry
Tofu Bok Choy Stir Fry
Sweet Chili Broccoli
Related recipe roundups:
Asian, tofu, dinner, high protein, beginner-friendly
Tofu Broccoli Stir Fry
Ingredients
- 1 head fresh broccoli
- 10.6 oz firm tofu (300 g)
- 2 tbsp high temp., neutral oil
Stir Fry Sauce
- 5 tbsp soy sauce
- 1 tbsp corn starch
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 thumb fresh ginger (grated)
- 2 cloves garlic (finely minced)
Optional Garnish
- sesame seeds
- sliced scallions
Instructions
- Preheat your oven to 400 ºF / 200 ºC and line a baking sheet with parchment paper.
- Wash the broccoli, cut/separate into small florets and transfer to the baking sheet, spreading evenly. Roast for about 10 minutes, then remove from the oven and set aside.
- In a small bowl, combine the ingredients for the stir-fry sauce, then set it aside.
- Cut the tofu into small cubes and heat the oil in a large non-stick pan or wok over medium. (Make sure the oil is super hot before adding the tofu in, otherwise it will stick to the bottom.)
- Fry the tofu cubes until all sides are golden brown and crispy (flipping gently with a spatula). (It usually takes me 2 "turns" to fry the tofu.)
- Reduce the heat to low and add the stir fry sauce to the pan. Be careful because the oil can bubble up and burn you! Stir fry for about 1 minute until everything is well incorporated.
- Remove your pan/wok from heat and add the roasted broccoli florets. Stir everything together until all broccoli florets are coated in the sauce.
- Garnish with sesame seeds, chopped scallions(optional) and serve over cooked rice/quinoa(optional).
Made this last night and it totally hit the spot! The tofu was perfectly crisp and the sauce had that sweet-savory balance I love in a good stir fry. Served it over jasmine rice and added some chili flakes for a kick—definitely going into the weekly meal prep rotation!
I’m glad you liked it, Nanajee! 🙂