30-Minute Broccoli Tofu Stir Fry
A quick and healthy Broccoli Tofu Stir Fry that balances crispy tofu with fresh broccoli and a zingy ginger sauce. High in plant protein and fiber, low in saturated fat, and bursting with flavor — perfect for busy weeknights or meal prep.
Equipment
- 1 Large Nonstick Skillet or Wok
- 1 Mixing Bowl
- Measuring spoons
- 1 rimmed baking sheet or large plate
- Spatula or sturdy spoon
Ingredients
- 1 block 12 to 14 ounces extra-firm tofu
- 2 tablespoons cornstarch divided (plus 1 teaspoon reserved)
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons hoisin sauce
- 1 ½ tablespoons rice vinegar
- 1 tablespoon garlic finely minced (about 3 cloves)
- 1 tablespoon fresh ginger minced
- 3 tablespoons neutral oil such as canola, grapeseed, or vegetable, divided, plus extra if needed
- 2 heads of broccoli trimmed and cut into florets (approximately 5 to 6 cups)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons toasted sesame oil
- 3 green onions chopped (about ½ cup)
- 2 tablespoons toasted sesame seeds
- Cooked brown rice or quinoa for serving
Instructions
- Prepare and Dry Tofu: Drain the tofu block and gently pat it dry using paper towels. Change the towels a few times to soak up as much moisture as possible. Press the tofu lightly to remove extra water without causing it to crumble. Slice the block horizontally into two slabs, then cut into roughly 1-inch cubes. Arrange the cubes on a large plate or a rimmed baking sheet, and gently pat them dry again to ensure minimal moisture for better crisping.
- Coat Tofu with Cornstarch: Gradually sprinkle 2 tablespoons of cornstarch over the tofu cubes. To get an even coating, add the cornstarch in small increments (about half a tablespoon at a time), tossing gently after each addition with your fingers until the cubes are lightly but thoroughly dusted.
- Mix the Sauce: In a small bowl or liquid measuring cup, whisk together soy sauce, water, hoisin sauce, rice vinegar, minced garlic, minced ginger, and the remaining 1 teaspoon of cornstarch. Set this flavorful mixture aside.
- Cook Broccoli: Heat 1 tablespoon of the neutral oil in a large nonstick skillet or wok over medium-high heat. Once the oil shimmers, add the broccoli florets along with salt and pepper. Stir occasionally and cook until the broccoli becomes bright green and crisp-tender, about 5 minutes. Transfer the broccoli to a plate and set aside.
- Sear the Tofu: Add the remaining 2 tablespoons of oil to the skillet and increase the heat to medium-high. Arrange the tofu cubes in a single layer and cook, turning gently every 3 minutes or so, until golden and crisp on all sides.The tofu may stick together or crumble slightly; use a sturdy spoon to separate pieces carefully. Don’t worry about any crumbles—they add extra texture and flavor.
- Combine and Finish: Return the cooked broccoli to the skillet with the tofu. Pour the prepared sauce evenly over the mixture and stir to coat everything well. Let it cook for about 1 minute until the sauce thickens and the broccoli is heated through. Remove from heat, stir in the toasted sesame oil and chopped green onions, then sprinkle with toasted sesame seeds.
- Serve: Serve your broccoli tofu stir fry hot, alongside cooked brown rice or quinoa for a balanced meal.
Notes
- Storing Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm gently in a skillet over medium-low heat or microwave until heated through.
- Freezing Tips: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Tofu Tip: Make sure to press and dry the tofu thoroughly to get the crispiest texture.
- Oil Choices: Neutral oils with high smoke points like canola or grapeseed work best for stir-frying.
