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.
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.
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.
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.
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.
- 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.
- Drain, dry, and cut the tofu.
- Toss the tofu cubes with cornstarch.
- Whisk the sauce ingredients together.
- Cook the broccoli in a skillet with oil, salt, and pepper. Remove it to a plate.
- Cook the tofu in the same skillet with oil.
- Stir the broccoli and sauce into the tofu. Add the sesame oil and green onion. Top with sesame seeds. DIG IN!
- 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.
Recommended Tools to Make this Recipe
- Wok. I love using a wok for stir fries, but you could also use a large non-stick pan.
- Liquid Measuring Cups. Ideal for both measuring and mixing the sauce ingredients.
- Small Whisk. This whisk is the perfect size.
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
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.
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!
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
- 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.
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