Looking for a quick, nutritious dinner that’s packed with flavor? This Broccoli and Tofu Stir-Fry has become my go-to weeknight recipe when I want something satisfying yet healthy. What I love most about this dish is how it transforms simple ingredients into a restaurant-worthy meal in just minutes.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- 1 tablespoon sesame oil
- Salt and pepper to taste
Pro tip: Can’t find firm tofu? Extra-firm works great too. Just make sure to press it well to remove excess moisture.
Instructions
- Start by pressing your tofu. Wrap it in paper towels, place a heavy object on top, and let it sit for 15 minutes.
- While the tofu drains, whisk together soy sauce, cornstarch, and vegetable broth in a small bowl. Set this sauce aside.
- Cut the tofu into 1-inch cubes and season with salt and pepper.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides (about 5-7 minutes).
- Remove tofu and set aside. In the same pan, add broccoli, garlic, and ginger.
- Stir-fry for 3-4 minutes until broccoli turns bright green but remains crisp.
- Return tofu to the pan, pour in the sauce mixture, and cook for 2-3 minutes until the sauce thickens.
- Finish with a drizzle of sesame oil and give everything a final toss.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
- The key to crispy tofu is removing as much moisture as possible. Don’t skip the pressing step!
- Cut your broccoli florets into similar-sized pieces to ensure even cooking.
- If your sauce gets too thick, thin it out with a splash of vegetable broth.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- For extra protein, feel free to add cashews or peanuts at the end.
- Want it spicier? Add a teaspoon of chili paste or red pepper flakes to the sauce.
This Broccoli and Tofu Stir-Fry is perfect for meal prep and tastes great served over brown rice or noodles. The combination of crispy tofu and tender-crisp broccoli in a savory sauce makes this dish a winner every time.
Broccoli and Tofu Stir-Fry
This Broccoli and Tofu Stir-Fry is a quick, nutritious dinner that's packed with flavor. It transforms simple ingredients into a restaurant-worthy meal in just minutes.
Ingredients
- 1 block 14 oz firm tofu, pressed and cubed
- 2 cups fresh broccoli florets
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Start by pressing your tofu. Wrap it in paper towels, place a heavy object on top, and let it sit for 15 minutes.
- While the tofu drains, whisk together soy sauce, cornstarch, and vegetable broth in a small bowl. Set this sauce aside.
- Cut the tofu into 1-inch cubes and season with salt and pepper.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides (about 5-7 minutes).
- Remove tofu and set aside. In the same pan, add broccoli, garlic, and ginger.
- Stir-fry for 3-4 minutes until broccoli turns bright green but remains crisp.
- Return tofu to the pan, pour in the sauce mixture, and cook for 2-3 minutes until the sauce thickens.
- Finish with a drizzle of sesame oil and give everything a final toss.
