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Tofu Broccoli Stir Fry

This Tofu Broccoli Stir Fry is a quick and delicious dish combining crispy tofu and fresh broccoli in a savory sauce, perfect for busy families or anyone looking for a healthy, protein-packed meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 cup soy sauce Provides umami flavor and saltiness.
  • 1/2 cup water Used to balance the sauce and keep it smooth.
  • 1 tbsp sugar Adds sweetness, balancing the salt in the soy sauce.
  • 2 tbsp rice vinegar Provides acidity to enhance the overall flavor.
  • 1 tbsp toasted sesame oil Adds a nutty depth to the dish.
  • 1 tbsp cornstarch Used to thicken the sauce and coat the tofu.
  • 1 tbsp fresh grated ginger Imparts a warm, aromatic flavor profile.
  • 1/2 tsp garlic powder Enhances the savory notes of the dish.
For the stir fry
  • 14 oz firm or extra firm tofu The main protein source, offering texture and absorbent nature for flavors.
  • 1 tsp kosher salt Enhances the flavors in the dish.
  • 2 tbsp olive oil For cooking tofu and broccoli, helps achieve a nice sear.
  • 3 cups fresh broccoli Adds crunch and nutritional value.
  • 2 cups white rice Serves as a delicious base to accompany the stir-fry.

Method
 

Preparation
  1. Step 1: Start the rice. If serving with rice, begin cooking it according to package instructions.
  2. Step 2: Prepare the sauce. Whisk together the soy sauce, water, sugar, rice vinegar, toasted sesame oil, cornstarch, grated ginger, and garlic powder until smooth.
  3. Step 3: Prepare the tofu. Cut the tofu into 1-inch cubes and pat them dry. Sprinkle with kosher salt and cornstarch, coating evenly.
Cooking
  1. Step 4: In a cold non-stick skillet, add olive oil and tofu cubes in a single layer. Heat to medium-high and cook for 5-6 minutes until browned.
  2. Step 5: Briefly remove the pan from heat, flip the tofu cubes, and return the pan to medium-high heat for another 5-6 minutes. Remove tofu to a plate.
  3. Step 6: In the same skillet, add olive oil and broccoli with kosher salt. Cook for 2-3 minutes until starting to brown.
  4. Step 7: Lower heat to very low, return tofu to the skillet, and pour sauce over. Cook for 1-2 minutes until sauce thickens.
Serving
  1. Step 8: Transfer to plates and enjoy immediately or store leftovers in the fridge for later.

Notes

For best results, use well-pressed tofu for a crispier texture. Leftovers can be stored in an airtight container for 3-5 days.