This Tofu and Broccoli Stir Fry is deliciously salty, satisfying, and nutritious.

My family makes this recipe quite a bit, it’s quick and easy, providing protein and vegetables and a carb, if you serve it over rice.

If you’re watching your salt intake, you might prefer to use a low-sodium soy sauce and broth. Using low-sodium ingredients allows you to have more control over how salty your dish is, whether or not you actually may need low-sodium for health reasons.

This dish is also delicious meat-ified…by that I mean, with chicken instead of tofu. I’m not a vegetarian, and I love this recipe both ways. If making with chicken, you’ll want to cut it into cubes or bite-sized pieces. You can still coat the chicken in the cornstarch, and proceed with recipe as written. You’ll simply want to cook the chicken thoroughly, before adding in the garlic and ginger and finishing the stir fry. Voila! Meat-ified.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Tofu and Broccoli Stir Fry

Serves about 3-4

Ingredients:

1 14oz / 400g container of extra-firm tofu
2 Tbsp / 15g cornstarch
1 cup / 237g vegetable or chicken broth
3 Tbsp / 42g soy sauce
2 tsp / 10g sugar
oil, for pan
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 cups broccoli florets

Directions:

Open and drain tofu. Wrap tightly in paper towels, place on a plate or cutting board, and place a weighted object on it, such as a bowl. Once the paper towel is soaked through, change them out for fresh paper towels. Repeat until paper towels remain mostly dry. Slice tofu into approx. 1/2” / 1cm cubes. Toss in a medium bowl with the cornstarch.
Combine broth, soy sauce, and sugar; set aside.
Generously drizzle an iron skillet or other non-stick pan with oil; place over medium-high heat.
Fry tofu until golden brown and crispy, about 3-5 minutes. Flip the tofu, and fry other side until golden brown, another 3-5ish minutes.
Lower heat to low; Add ginger and garlic and stir, until fragrant and sizzling, about a minute.
Add in broth mixture and stir occasionally, until it starts to simmer.
Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.
Turn off heat and serve over rice.

Suggested toppings: red pepper flakes, sesame seeds, sliced green onions, etc.

Jenny’s Notes:

In an ideal world the tofu is prepared a bit in advance, so it has ample time to release as much water as possible. However, you can also wrap the tofu just 2x in paper towels. It only takes a couple minutes and still gets a good amount of water out. You may need more cornstarch in this case since the tofu will be moister, and that’s perfectly fine. Frying time may also take a few minutes longer, for the water to evaporate and get a proper crisp on the tofu.
If you prefer to bake tofu instead of frying: Prepare tofu as in step 1, than transfer onto a silpat or parchment paper lined cooking sheet. Bake in an oven preheated to 400°F / 205°C for 25-30 minutes, or until crisp and golden. Stir tofu once or twice during baking time. Add tofu into simmering sauce, let simmer for a few minutes, then add in broccoli to finish.
This is wonderful with red pepper flakes, sesame seeds, cilantro, and green onions sprinkled on top for garnish.

stir fry, tofu, broccoli, takeout, Chinese takeout, vegetarian dinner

dinner

Asian

Yield: 3-4

Author: Jennyblogs

Tofu and Broccoli Stir Fry

Crispy tofu with lightly crunchy broccoli in a salty stir fry sauce makes for a quick and satisfying dinner that is as good as take-out!

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Instructions

Open and drain tofu. Wrap tightly in paper towels, place on a plate or cutting board, and place a weighted object on it, such as a bowl. Once the paper towel is soaked through, change them out for fresh paper towels. Repeat until paper towels remain mostly dry. Slice tofu into approx. 1/2” / 1cm cubes. Toss in a medium bowl with the cornstarch.
Combine broth, soy sauce, and sugar; set aside.
Generously drizzle an iron skillet or other non-stick pan with oil; place over medium-high heat.
Fry tofu until golden brown and crispy, about 3-5 minutes. Flip the tofu, and fry other side until golden brown, another 3-5ish minutes.
Lower heat to low; Add ginger and garlic and stir, until fragrant and sizzling, about a minute.
Add in broth mixture and stir occasionally, until it starts to simmer.
Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.
Turn off heat and serve over rice.
Suggested toppings: red pepper flakes, sesame seeds, sliced green onions, etc

Notes

In an ideal world the tofu is prepared a bit in advance, so it has ample time to release as much water as possible. However, you can also wrap the tofu just 2x in paper towels. It only takes a couple minutes and still gets a good amount of water out. You may need more cornstarch in this case since the tofu will be moister, and that’s perfectly fine. Frying time may also take a few minutes longer, for the water to evaporate and get a proper crisp on the tofu.
If you prefer to bake tofu instead of frying: Prepare tofu as in step 1, than transfer onto a silpat or parchment paper lined cooking sheet. Bake in an oven preheated to 400°F / 205°C for 25-30 minutes, or until crisp and golden. Stir tofu once or twice during baking time. Add tofu into simmering sauce, let simmer for a few minutes, then add in broccoli to finish.
This is wonderful with red pepper flakes, sesame seeds, cilantro, and green onions sprinkled on top for garnish.