If you’re looking for a quick, healthy, and delicious meal that’s ready in under 30 minutes, this Tofu Stir-Fry with Broccoli is about to become your new go-to! Packed with crispy tofu, tender-crisp broccoli, and a savory sesame-garlic sauce, it’s a flavor-packed dish that even picky eaters will love. Whether you’re new to cooking with tofu or a seasoned pro, this stir-fry is easy to customize and perfect for busy weeknights. Let’s get cooking!
Why You Will Love This Recipe
This Tofu Stir-Fry with Broccoli checks all the boxes: it’s vegan-friendly, loaded with plant-based protein, and endlessly adaptable. The crispy tofu pairs perfectly with the bright, fresh broccoli, and the sauce strikes a balance between salty, sweet, and tangy. Plus, it’s a one-pan meal that’s as easy to clean up as it is to make. Trust me, once you try this recipe, you’ll want to make it on repeat!
Ingredients:
- 1 block (14 oz) extra-firm tofu
- 3 cups broccoli florets
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil (divided)
- 2 tablespoons maple syrup or honey
- 3 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup water
- Cooked rice or noodles (for serving)
- Sesame seeds (for garnish)
Ingredient Prep Guide
Tofu: Press the tofu for 10–15 minutes to remove excess water. This ensures it gets crispy when cooked! Slice it into 1-inch cubes or bite-sized pieces.
Broccoli: Chop into small florets for even cooking. If the stems are thick, peel and slice them thinly—they add great crunch!
Sauce: Mix the soy sauce, maple syrup, rice vinegar, cornstarch, and water in a small bowl. Set it aside so it’s ready to go once the tofu and broccoli are cooked.
Garlic: Mince finely so it distributes evenly in the sauce. Pre-minced jarred garlic works too, but fresh tastes best!
Equipment & Tools
- Large skillet or wok
- Wooden spoon or spatula
- Sharp knife and cutting board
- Mixing bowls (for sauce and tofu)
- Tofu press or heavy plates (for pressing tofu)
Step-by-Step Instructions
1. Press and Prep the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy skillet or plates on top to press out moisture. Let it sit for 10–15 minutes while you prep other ingredients. Once pressed, cut into cubes.
2. Cook the Tofu: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add tofu in a single layer (don’t overcrowd!) and cook 3–4 minutes per side until golden. Transfer to a plate.
3. Sauté the Broccoli: Add the remaining oil to the skillet. Toss in broccoli and sauté for 3–4 minutes until bright green but still crisp. Add a splash of water, cover, and steam for 1–2 minutes to soften.
4. Make the Sauce: Push the broccoli to one side of the pan. Add garlic and red pepper flakes, stirring for 30 seconds until fragrant. Pour in the sauce mixture and stir until it thickens (about 1–2 minutes).
5. Combine Everything: Return the tofu to the skillet and toss well with the broccoli and sauce. Cook for another 1–2 minutes to let flavors meld. Garnish with sesame seeds and serve hot!
Key Details
Total Time: 35 mins (Prep: 15 mins | Cook: 20 mins)
🍽️ Servings: 3–4 people
⚙️ Equipment: Skillet, knife, cutting board, mixing bowls
Serving Suggestions
Serve this stir-fry over steamed jasmine rice, brown rice, or noodles for a complete meal. For added crunch, sprinkle with chopped peanuts or crispy fried onions. Pair with a simple side like edamame or a cucumber salad to keep things light. This dish also works great for meal prep—just store the tofu, broccoli, and sauce separately for easy reheating!
Pro Tips
Marinate the Tofu (Optional): For extra flavor, marinate the pressed tofu in 1 tablespoon of soy sauce and 1 tablespoon of sesame oil for 10 minutes before cooking. This adds depth to the tofu without much extra time!
High Heat is Key: Stir-fries cook fast, so keep your pan hot to avoid soggy veggies or tofu. If the pan cools down, let it reheat for 30 seconds before continuing.
Adjust to Your Taste: Not a fan of spice? Skip the red pepper flakes. Prefer sweeter sauces? Add an extra teaspoon of maple syrup. Stir-fries are flexible, so make it your own!
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water to revive the sauce. Microwaving works too, but the tofu may lose some crispness. Avoid freezing, as the broccoli will become mushy.
Troubleshooting
Soggy Tofu: This happens if the tofu isn’t pressed well or the pan is too crowded. Press firmly and cook in batches if needed.
Bland Flavor: Boost the sauce with a pinch of salt, a squeeze of lime, or a dash of toasted sesame oil.
Overcooked Broccoli: Keep cooking time under 5 minutes total, and stop once the florets are tender but still vibrant green.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes! Thaw frozen broccoli first and pat it dry to avoid excess moisture in the stir-fry.
What can I substitute for soy sauce?
Coconut aminos or liquid aminos work well for a soy-free option. Reduce added salt since these can be salty!
How do I make this recipe gluten-free?
Use tamari instead of soy sauce and ensure your sauce ingredients (like rice vinegar) are certified gluten-free.
Tofu Stir-Fry with Broccoli
Ingredients
- 1 block 14 oz extra-firm tofu
- 3 cups broccoli florets
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons sesame oil divided
- 2 tablespoons maple syrup or honey
- 3 garlic cloves minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon red pepper flakes optional
- 1/4 cup water
- Cooked rice or noodles for serving
- Sesame seeds for garnish
Instructions
- Press and Prep the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy skillet or plates on top to press out moisture. Let it sit for 10–15 minutes while you prep other ingredients. Once pressed, cut into cubes.
- Cook the Tofu: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add tofu in a single layer (don’t overcrowd!) and cook 3–4 minutes per side until golden. Transfer to a plate.
- Sauté the Broccoli: Add the remaining oil to the skillet. Toss in broccoli and sauté for 3–4 minutes until bright green but still crisp. Add a splash of water, cover, and steam for 1–2 minutes to soften.
- Make the Sauce: Push the broccoli to one side of the pan. Add garlic and red pepper flakes, stirring for 30 seconds until fragrant. Pour in the sauce mixture and stir until it thickens (about 1–2 minutes).
- Combine Everything: Return the tofu to the skillet and toss well with the broccoli and sauce. Cook for another 1–2 minutes to let flavors meld. Garnish with sesame seeds and serve hot!
