Looking for a quick, healthy, and flavor-packed dinner option? This Spicy Tofu and Broccoli Stir-Fry is my go-to recipe when I want something satisfying yet nutritious. What I love most about this dish is how it transforms simple ingredients into a restaurant-quality meal in just 30 minutes. The crispy tofu, tender-crisp broccoli, and spicy sauce create the perfect balance of textures and flavors that’ll keep you coming back for more.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 cups broccoli florets
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2-3 tablespoons sriracha sauce (adjust to taste)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ¼ cup water
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional)
Instructions
- Press your tofu for at least 30 minutes before cooking. I usually sandwich it between paper towels and place a heavy book on top.
- Mix the sauce ingredients in a small bowl: soy sauce, rice vinegar, sriracha, and cornstarch slurry (cornstarch mixed with water). Set aside.
- Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add the remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add broccoli and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp.
- Return tofu to the pan, pour in the sauce mixture, and toss everything together until well-coated and the sauce thickens, about 2-3 minutes.
- Garnish with green onions and sesame seeds before serving.
Cook Time and Serving Size
Prep Time: 15 minutes (including pressing tofu)
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
For the best results, keep these tips in mind:
- Don’t skip pressing the tofu – it’s crucial for achieving that perfect crispy texture
- Cut your broccoli florets into similar sizes for even cooking
- If you’re sensitive to heat, start with 1 tablespoon of sriracha and adjust to taste
- The sauce can be made ahead and stored in the refrigerator for up to 3 days
- Serve over steamed rice or noodles to make it a complete meal
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though the broccoli may soften slightly
- For extra protein, feel free to add cashews or peanuts
This stir-fry reheats beautifully in a skillet over medium heat, just add a splash of water if needed to loosen up the sauce. Trust me, once you master this recipe, it’ll become a regular in your weeknight dinner rotation!
Spicy Tofu and Broccoli Stir-Fry
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 cups broccoli florets
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2-3 tablespoons sriracha sauce adjust to taste
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ¼ cup water
- 2 green onions sliced (for garnish)
- Sesame seeds optional
Instructions
- Press your tofu for at least 30 minutes before cooking. I usually sandwich it between paper towels and place a heavy book on top.
- Mix the sauce ingredients in a small bowl: soy sauce, rice vinegar, sriracha, and cornstarch slurry (cornstarch mixed with water). Set aside.
- Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add the remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add broccoli and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp.
- Return tofu to the pan, pour in the sauce mixture, and toss everything together until well-coated and the sauce thickens, about 2-3 minutes.
- Garnish with green onions and sesame seeds before serving.
