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This light and lively Broccoli Tofu Stir Fry is easy to whip up on a whim. Crispy seared tofu and verdant green broccoli tossed in a zingy ginger sauce, it’s a tasty choice when you want a change of pace from the usual, without having to make an extra trip to the grocery store.

A wok with tofu, broccoli, and green onions

Tofu and I have come a long, long way.

Or should I say—I have come a long way, after learning how to properly cook tofu.

Tofu has a lot going for it.

  • It’s a phenomenal source of plant-based protein. Tofu contains all the necessary amino acids for your body.
  • It’s inexpensive, especially compared to meat.
  • It has a long shelf life. Keep a package in your refrigerator or freezer, and you can pull together a nutritious dinner on demand.
Easy broccoli tofu stir fry over rice in a bowl

Tofu can also be bland, mushy, and generally live up to its ill repute as being a flavorless blob to be either avoided or endured only for the sake of being healthy.

NOT SO with this broccoli tofu stir fry!

Cooked properly, tofu becomes crispy outside, chewy and “meaty” inside, and acts like a sponge, drinking up all of the yummy flavors in the recipe.


For the full lo-down on making a stellar stir fry with tofu, check out my gold-standard Tofu Stir Fry, and this post on Crispy Tofu.

Broccoli tofu stir fry with green onions

We are waking up to a new season, and this healthy broccoli tofu stir fry is just the meal for the moment.

  • The recipe begins with core Asian pantry staples, like hoisin and soy sauce (keep this ingredient on hand, and dinner like Homemade Fried Rice is only 15 minutes away).
  • Then, for an energetic spring twist, it ups the ginger to give the sauce a burst of freshness that brings the tofu and vegetables to life.

5 Star Review

“I love a simple stir fry with few ingredients and major flavor!”

— Georgia —

How to Make Broccoli Tofu Stir Fry

Broccoli is an especially nice vegetable for stir fries, because it quickly cooks to a pleasant crisp-tender texture, and its florets do a marvelous job trapping the scrumptious stir fry sauce.

Hence the popularity of broccoli-based stir fries like Crockpot Beef and Broccoli, Chicken and Broccoli Stir Fry, and Healthy Beef and Broccoli.

That said, you can absolutely make this stir fry using any mix of veggies (tofu broccoli mushroom stir fry and tofu broccoli carrot stir fry are two favorites).

Or, for an even faster dinner, use a bag of mixed frozen stir fry vegetables.

The Ingredients

  • Tofu. Don’t let prior experience scare you off! In this recipe, the tofu is delightfully crispy, tender, and bursting with flavor from the sauce.
  • Cornstarch. Helps create a crust-like exterior on the tofu and thickens the sauce.
  • Soy Sauce. For that beloved, umami bomb of flavor.
  • Hoisin. A thick and luscious blend of salty and sweet flavors that helps create the perfect sauce. Making tofu broccoli stir fry with hoisin gives you big flavor bang in a single ingredient.
  • Ginger. A key flavor ingredient for our sauce. It adds zip and warmth.
  • Rice Vinegar. Adds a touch of acidity and sweetness.
  • Sesame Oil. Nutty and delicious in Asian recipes like this one.
  • Broccoli. Crisp-tender broccoli pairs exceptionally well with the tofu and sauce. Plus, it’s packed with antioxidants and vitamins (like vitamin C).
  • Sesame Seeds. A final addition that brings a hint of nuttiness and enhances presentation.


For a broccoli tofu stir fry with an Indian twist, try adding broccoli to this Tofu Curry.

The Directions

  1. Drain, dry, and cut the tofu.
Tofu coated in a cornstarch mixture
  1. Toss the tofu cubes with cornstarch.
A sauce being whisked in a measuring cup
  1. Whisk the sauce ingredients together.
A green vegetable in a wok
  1. Cook the broccoli in a skillet with oil, salt, and pepper. Remove it to a plate.
Cubes of tofu in a wok
  1. Cook the tofu in the same skillet with oil.
Broccoli and cubes of tofu in a wok
  1. Stir the broccoli and sauce into the tofu. Add the sesame oil and green onion. Top with sesame seeds. DIG IN!
Healthy broccoli tofu stir fry in a wok

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
  • To Reheat. Gently reheat the stir fry in a large skillet on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Up to 1 day in advance, cut the broccoli. Refrigerate it until you’re ready to finish the recipe.

Leftover Ideas

Wrap leftover stir fry into lettuce leaves for a spin on my tofu Lettuce Wraps.

What to Serve with Broccoli Tofu Stir Fry

Serve broccoli tofu stir fry with noodles or steamed brown rice, and you have a healthy main dish that’s ready in a snap. Or, try one of these stellar sides:

A bowl with rice and broccoli tofu stir fry

Whether you’re seeking meatless meal inspiration, meal-prep-friendly recipes that taste great leftover, or it’s 6 o’clock and you need dinner NOW, I hope this broccoli tofu stir fry hits the spot for you, the way it does for us.

Frequently Asked Questions

Can I use Meat instead of Tofu?

While this recipe was designed to use tofu, I think you could swap in chicken, pork, or beef. The cook times will vary for these different proteins, however, so be sure to check them for doneness before serving.

You could also try one of my other delicious Asian-inspired recipes featuring broccoli like Crockpot Chicken and Broccoli, Sheet Pan Shrimp and Broccoli, or Instant Pot Beef and Broccoli.

Is this a Vegan Broccoli Tofu Stir Fry?

Yes, this recipe is vegan as written. However, certain hoisin sauce brands may contain animal products. If you want to ensure this recipe is vegan, check the label of your hoisin sauce to ensure it is vegan. You could also try making this as a broccoli tofu stir fry with peanut butter instead. The peanut butter would alter the flavor of the recipe, but it would be delish!

Why Do I Need to use Extra-Firm Tofu?

Extra-firm tofu contains the least amount of liquid, making it the best for stir fries. It will yield crispy (not soggy) tofu. If you absolutely cannot find extra-firm, you could try swapping in firm tofu, though know that it will crumble as it cooks.

Broccoli Tofu Stir Fry

4.75 from 12 votes
Healthy and flavorful broccoli tofu stir fry is the perfect easy weeknight dinner! The tofu is crispy every time, and the zippy ginger sauce is delicious!

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 4 servings


  • 1 (12- to 14-ounce) block extra-firm tofu
  • 2 tablespoons (plus 1 teaspoon) cornstarch divided
  • 1/3 cup low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons hoisin
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon minced garlic about 3 cloves
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons canola oil or grapeseed oil or another neutral oil, divided, plus additional as needed
  • 2 broccoli crowns cut into florets (about 5 to 6 cups)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons toasted sesame oil
  • 3 chopped green onions about 1/2 cup
  • 2 tablespoons toasted sesame seeds
  • Cooked brown rice or quinoa for serving


  • Drain the tofu and pat very dry with a paper towel, changing the towels a few times as needed. Press on the tofu a little to squeeze some water out, but not so hard you cause it to crumble. Cut the block in half right through the middle (as if you were cutting a burger bun), then cut into 1-inch cubes. Place on a large plate or a rimmed baking sheet and lightly pat dry once more.
  • Sprinkle the cubes slowly and evenly with 2 tablespoons of the cornstarch (I like to scatter on 1/2 tablespoon at a time and toss the cubes halfway through). With your fingers, gently toss to coat the tofu as evenly as you can.
  • In a small mixing bowl or liquid measuring cup, stir together the soy sauce, water, hoisin, rice vinegar, garlic, ginger, and remaining 1 teaspoon cornstarch.
  • In a large nonstick skillet or wok, heat 1 tablespoon oil over medium-high. Once the oil is hot and shimmering, add the broccoli, salt, and pepper. Cook, stirring occasionally, until the broccoli is crisp-tender, about 5 minutes. Remove to a plate and set aside.
  • Add the 2 tablespoons remaining oil over medium-high. Add the tofu in a single layer and cook, tossing every 3 or so minutes, until it is golden on all sides. The tofu may stick together and some bits might crumble a bit. Use a sturdy spoon to break stuck pieces apart and don't worry about any crumbles. They taste extra delicious.
  • Return the broccoli to the pan and pour the sauce over the top. Stir to combine, then let cook until the broccoli is heated through and the sauce has thickened a little, about 1 minute. Stir in the sesame oil and green onion. Sprinkle with sesame seeds. Enjoy hot with rice.


  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
  • TO REHEAT: Gently reheat stir fry in a large skillet on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4), without riceCalories: 324kcalCarbohydrates: 30gProtein: 18gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 1mgPotassium: 1237mgFiber: 9gSugar: 9gVitamin A: 1985IUVitamin C: 274mgCalcium: 229mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. The recipe as written was very salty. I would try 1/4 cup soy sauce instead of 1/3 cup maybe. My kids loved it, but I couldn’t finish my plate.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

      1. Sodium is a health concern for many of us. Please include it in future nutritional breakdowns. I am going to try this recipe with half of the sodium listed and use low-sodium soy sauce. Probably less corn starch as well. I’m looking forward to it!

        1. Hi Alice, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  2. Great flavors and pretty speedy to pull together. My wok isn’t very non-stick so I cooked my tofu in the air fryer. It’s a pretty big change up but it turned out well. Delicious!5 stars

  3. I’ve only had tofu in restaurants, and not in a long time. I’m now gradually cutting out animal protein and randomly found this recipe. I didn’t realize that you need to get so much water out of the tofu, but that makes sense, as it’s basically a culinary sponge. So I followed the instructions. I used my electric skillet on 400° and it came out did great. Next time, I’ll tweak the sauce a tiny bit for my preferences. We thought four servings was stretching it, so we made it 3 as the main and only dish, with one cup of Jasmine rice for each serving.

    It was good! It has a nice stirfry sauce that you can easily adjust to your taste, with ingredients you can find in any well-stoccked grocery store.4 stars

  4. I would like to suggest marinating the tofu in a sauce prior to cooking. The broccoli and sauce was very good. The tofu needed to absorb a flavor prior to cooking.

  5. Made this recipe exactly as written and it was a hit with the whole family—including 2 picky, picky eaters! With 2 crowns of broccoli, it made generous portions for all of us, which I don’t find to be the case with all stir fry recipes.

      1. Delicious! I added a couple of fresh carrots as well. No need for rice the sauce was thick and delicious.5 stars

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