The Best Broccoli Tofu Stir Fry Recipe - Build Your Bite (2024)

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This vegan broccoli tofu stir fry recipe uses just one pan. Flavorful takeout style recipe made with homemade stir fry sauce, green onions, and fresh garlic and ginger.

The Best Broccoli Tofu Stir Fry Recipe - Build Your Bite (1)

This broccoli tofu stir fry is made in just one big pan and tastes like takeout.

If you have ever wondered how to cook tofu that tastes delicious, this is it!

I took one bite of the broccoli and realized it tasted just like the broccoli with garlic sauce that I order from a local Chinese restaurant.

Stir fry recipes are one of our favorite dinners, and we are often making recipes like teriyaki vegetables, egg roll in a bowl, cabbage stir fry, teriyaki mushrooms, and tofu stir fry noodles.

Ingredients needed to make broccoli tofu stir fry

  • cubed tofu
  • cornstarch
  • 3 ingredient stir fry sauce
  • white rice
  • fresh ginger
  • garlic
  • green onions
  • broccoli florets
  • oil
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How To Make Broccoli tofu stir fry

First, you will drain the tofu, and pat it dry.

I love buying pre packaged diced tofu, like I use in this recipe. It is so convenient!

If you cannot find pre packaged tofu, just drain a block of tofu and press it well before cutting into cubes.

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Once you drain your tofu and pat it dry, place the cubes in a bowl.

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Toss with cornstarch and shake to coat.

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The cornstarch is going to help the tofu get those crispier edges.

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How to pan fry the tofu

Heat a large skillet with oil until hot.

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Add in your tofu and start to pan fry it.

Cook the tofu for 10 – 15 minutes, stirring often, until all sides are cooked and crispy.

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Adding the rest of the stir fry ingredients

Next, add in your fresh garlic, ginger, green onion, broccoli and one batch of homemade stir fry sauce (recipe linked in the instructions below).

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These fresh ingredients give the dish so much flavor, so do not leave them out!

Keep stirring and cooking until broccoli is to your desired texture and stir fry sauce is thick and sticking to the broccoli and tofu.

I love my broccoli with a bit of crunch, so I cook it for just a few minutes while still leaving a bit of a bite to it.

The texture really adds so much to this stir fry, so be sure you do not overcook your broccoli into mush.

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Tips to get the best flavor for your stir fry

The secret to the flavorful sauce is in the fresh garlic and ginger, so do not skip these.

Once you pair them with my 3 ingredient stir fry sauce, magic happens.

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I have had people leave out the fresh garlic and ginger and did not like the recipe and that is why!

The recipe, as written, yields the very best stir fry flavor.

Fresh garlic and ginger are total game changers and you absolutely need them in your stir fry!

Please promise me you won’t skimp on this!

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I promise it is worth the time chopping it up and it only takes a few minutes.

If you have never tried fresh ginger before, no need to be afraid!

Almost every grocery store should carry it in the produce section. It looks like a root.

Just cut off the skin, and dice up your ginger with a knife until it’s in minced like tiny pieces.

It is just as easy as garlic!

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The flavor is so rich and deep with minimal ingredients, thanks to the fresh ingredients!

This recipe is made with just 9 ingredients and is bursting with flavor.

It is also naturally vegan and gluten free.

We served it over white rice and three adults finished off the whole recipe.

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I would say for more normal sized portions it would easily serve four adults (we were very hungry!)

Serve over your choice of grain, or just by itself!

This would be delicious on it’s own, or served over white rice, brown rice, quinoa, etc.

For a twist you could even serve it with brown rice stir fry noodles or ramen noodles.

Even over cauliflower rice would be a great way to serve it!

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I made this last night and my family loved it.
I never made any thing with tofu before….. I was scared but not as hard as I thought it would be. Thank you for this recipe. I will be cooking with Tofu again. – Jackie

I’ve been craving this ever since I made it.

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My family used to eat Chinese every Sunday growing up, and it was a tradition I loved.

I could definitely eat this broccoli tofu stir fry every Sunday!

You would not see me complaining one bit.

If you have not tried it yet, I promise you will love it!

If you have never made stir fry at home, this recipe will make it so easy for you!

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More stir fry recipes

  • Stir Fry Vegetables
  • Mushroom Ramen Noodles
  • Ramen Noodle Stir Fry
  • Broccoli with Garlic Sauce
  • What are the best vegetables to put in stir fry?
  • How Do You Thicken Stir Fry Sauce?
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Yield: 4 servings

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Broccoli tofu stir fry recipe made in just one pan. A healthy alternative to takeout in a rich garlicky stir fry sauce with fresh broccoli florets.

Ingredients

  • 8 oz package of cubed tofu
  • 3 tablespoons cornstarch
  • 10 cloves of garlic, minced
  • ¼ cup minced fresh ginger
  • 9 cups fresh broccoli florets
  • 1 cup chopped green onions
  • unsalted white rice, for serving

For the stir fry sauce

  • One batch of 3 ingredient Homemade Stir Fry Sauce

Instructions

  1. Drain the cubed tofu and pat dry
  2. Place the tofu cubes in a bowl
  3. Add 3 tablespoons of cornstarch and toss gently to coat
  4. Heat a large skillet on medium high heat with 3 tablespoons of olive oil
  5. Pan fry the tofu for 10-15 minutes, until crispy on all sides
  6. Make one batch of the3 ingredient stir fry saucerecipe linked in the recipe ingredients and shake to combine
  7. Add the broccoli, ginger, garlic, green onions and the homemade stir fry sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
  8. Serve alone or over unsalted rice or stir fry noodles
Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 485Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 924mgCarbohydrates: 67gFiber: 15gSugar: 6gProtein: 20g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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The Best Broccoli Tofu Stir Fry Recipe - Build Your Bite (2024)

FAQs

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

What type of tofu is best for stir-fry? ›

Extra-Firm Tofu has the least amount of liquid. It's what I always recommend for stir fries, especially if it will be cubed like in this General Tso's Tofu Stir Fry. It still has enough liquid to where you will need to squeeze some of the liquid out.

Do you need to press tofu before stir frying? ›

Press the Tofu Before Stir-Frying

Young also advises pressing the tofu, even extra-firm tofu, between a few layers of paper towels and with something heavy to weigh it down. It's a few extra minutes of work, but there's a big payoff in the texture of the finished tofu.

What do you season tofu with? ›

Most seafood seasonings include celery seed, paprika, mustard powder, salt, and black pepper. Add lime juice to the tofu marinade to bring forward more of that classic seafood flavor. 5. Soy sauce: Marinating tofu in soy sauce helps the tofu absorb flavor quickly.

Why can't you eat spinach and tofu together? ›

As tofu and spinach contain calcium and oxalic acid respectively, the combination of the two will form kidney stones. But in fact, only prolonged and volumionous consumption of tofu and spinach at the same time will pose this risk.

Is tofu a high inflammatory food? ›

Tofu and tempeh.

Studies suggest people who eat soy-based foods have lower odds of inflammation-related diseases like heart disease, diabetes, and some cancers. Nuts and legumes, Tree nuts like almonds and walnuts, along with peanuts, are rich in unsaturated fats, along with anti-inflammatory vitamins and minerals.

What kind of tofu do Chinese restaurants use? ›

White in colour and tender to touch, soft tofu (yun dou fu) contains the highest water content of all tofu types and is widely used in Cantonese and other southern Chinese cuisines. It's similar to Japanese silken tofu, but while very soft it has a bit more “body” to it, making it slightly easier to handle and cut.

How do you stir fry tofu without it falling apart? ›

Use tender tofu and be gentle.

You add the tofu to the pan and gently shake or stir it. You don't vigorously move it around the wok with a spatula, lest it fall apart. There's a fair amount of liquid and seasoning too so the tofu takes on the other ingredients. This is delicate stir-frying with some simmering involved.

How do you make tofu taste better? ›

Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.

What happens if you don't drain tofu before cooking? ›

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Should you marinate tofu before frying? ›

For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.

How do you dry tofu before frying? ›

Press the tofu: Before frying, it's important to remove any excess moisture from the tofu. You can do this by placing the tofu block between two paper towels or a clean kitchen towel and pressing it down with a heavy object for at least 15 minutes.

What should I marinate tofu in? ›

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

What spices make tofu taste good? ›

Combine brown sugar, paprika, chili powder, garam masala, oregano, garlic powder and salt. Dredge tofu in spice blend, covering all surfaces.

What can I add tofu to flavor it? ›

garlic powder, onion powder, black pepper, paprika (preferably smoked) – my preferred seasonings for this marinade! cornstarch – this helps to thicken up the rest of the marinade to make the marinated tofu a bit saucy too after cooking!

Can we eat tofu and egg together? ›

Yes, you can eat eggs and soya chunks together as they are both excellent sources of protein. Soya chunks are a plant-based protein source, while eggs are an animal-based protein source. When combined, they provide a complete protein profile that contains all the essential amino acids required by the body.

Is it OK to eat eggs with tofu? ›

Quick, easy, and healthy, Tofu and Eggs is the perfect meal for any weeknight dinner!

What can I add to tofu to make it taste better? ›

Then season with turmeric, black pepper, garlic powder, black salt (for an “eggy” flavor, or use sea salt or Tamari instead), and add in your favorite cooked veggies. Add a little salad dressing, dijon, lemon juice, or whatever you'd typically make a marinade or sauce with.

Does tofu affect your stomach? ›

These carbohydrates can be difficult for the body to digest, leading to gas and bloating. Additionally, tofu contains trypsin inhibitors, which can interfere with digestion and lead to abdominal discomfort. However, there are ways to reduce the negative effects of fermentation on digestion.

References

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