Tofu Broccoli Stir Fry Recipe
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Tofu Broccoli Stir Fry Recipe

ByLily Carter
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I’m so excited to share this Tofu Broccoli Stir Fry Recipe with you because it’s been one of my go-to weeknight dinners for years. There’s something about the balance of crispy tofu with vibrant, tender-crisp broccoli and a deeply flavorful sauce that just makes this dish feel like a warm hug after a busy day. Plus, it’s quick to throw together, which means you won’t have to spend forever in the kitchen to enjoy a wholesome, satisfying meal.

Whether you’re new to cooking tofu or a seasoned plant-based eater, this Tofu Broccoli Stir Fry Recipe is a winner. You’ll appreciate how the sauce — a perfect blend of savory, sweet, and just a little zing — glazes everything without being overpowering. Trust me, once you try making this at home, you’re going to want to keep this recipe in your rotation for those nights when you want something fresh, easy, and downright delicious.

Ingredients You’ll Need

The beauty of this Tofu Broccoli Stir Fry Recipe is how simple ingredients come together to create big flavors. You don’t need anything fancy, just fresh veggies, firm tofu, and pantry staples that bring the sauce to life. When you’re shopping, pick firm or extra firm tofu for the best texture, and fresh broccoli that’s bright green with tight florets.

  • Low sodium soy sauce: Keeps the saltiness in check so the other flavors can shine, and you can always adjust to taste later.
  • Vegetable stock or water: Gives the sauce a bit of body without adding heaviness—use low sodium stock for control.
  • Sesame oil: Just a teaspoon adds that subtle nutty aroma that makes stir fry special; be careful not to use too much as it’s potent.
  • Rice vinegar: Adds a gentle tang that balances sweetness nicely in the sauce.
  • Garlic and ginger: The classic flavor combo that brings warmth and freshness; I like to mince fresh garlic and grate fresh ginger for best taste.
  • Sugar or honey: Just enough to round out the sauce and bring harmony—it’s your call on sweetness level.
  • Cornstarch: This is the secret for that silky, thickened sauce that coats everything beautifully.
  • Red pepper flakes (optional): Adds a lovely hint of heat—great if you want a little kick.
  • Extra firm tofu: Needs to be pressed and dried well to get crispy on the outside and tender inside.
  • Kosher salt and black pepper: For flavoring the tofu and seasoning the dish.
  • Neutral oil (vegetable or canola): Perfect for frying the tofu without competing flavors.
  • Broccoli florets: Fresh florets that cook up tender but still have a snap.
  • Carrots: Diced for a pop of sweetness and color.
  • Red bell pepper: Thinly sliced for crunch and vibrancy in every bite.

Variations

I love how versatile this Tofu Broccoli Stir Fry Recipe is—you can tweak it to match your taste buds or pantry stash. Sometimes I add different veggies or swap out ingredients depending on what’s fresh or what I’m craving. You should definitely feel free to make it your own!

  • Swap or add veggies: I sometimes toss in snap peas, mushrooms, or baby corn for extra texture and color, making the dish even more exciting.
  • Spice it up: Adding a teaspoon of chili garlic sauce or fresh sliced chilies gives it an extra punch when I want some heat.
  • Make it gluten-free: Swap soy sauce for tamari and double-check your cornstarch to keep it friendly for gluten-sensitive friends.
  • Different protein: If you’re not in a tofu mood, shrimp or thin slices of chicken work beautifully, though this recipe really shines with tofu’s texture.
  • Sweetener choice: Honey, agave, or brown sugar all work fine for the sauce’s subtle sweetness—I tend to vary depending on what I have at home.

How to Make Tofu Broccoli Stir Fry Recipe

Step 1: Prepare the Stir Fry Sauce with Care

Start by whisking together your soy sauce, vegetable stock, sesame oil, rice vinegar, minced garlic, grated ginger, sugar or honey, cornstarch, and red pepper flakes if you like a bit of heat. Make sure the cornstarch is fully dissolved so you don’t end up with lumps. Setting this aside allows the flavors to meld while you prep everything else.

Step 2: Press and Coat the Tofu for Perfect Crispiness

Press your tofu between paper towels or a clean kitchen towel to squeeze out as much moisture as possible—this is the key step for achieving that golden crust. Then, cut into cubes about half to one inch in size and toss gently with cornstarch, kosher salt, and black pepper. The cornstarch is like a magic dust—it helps the tofu crisp up beautifully without sticking.

Step 3: Fry Tofu to Crispy Perfection

Heat your neutral oil in a wok or large skillet over medium-high heat. Add tofu cubes in a single layer and resist the urge to move them around too soon; let them form that tasty crust, about 2-3 minutes per side. Once golden all over, scoop them out and set aside. This step brings a lovely crunch that contrasts perfectly with the tender veggies.

Step 4: Stir Fry the Veggies Just Right

In the same pan, toss in your broccoli florets and diced carrots. Cook for 3-4 minutes until they start to soften but still hold a little crunch—that’s the sweet spot. Then add the sliced red bell peppers and garlic, cooking for another couple of minutes. You want vibrant veggies with a bit of snap, not mushy, so keep an eye on timing.

Step 5: Bring It All Together with the Sauce and Tofu

Pour your prepared stir fry sauce over the veggies and immediately add the tofu back to the pan. Gently toss everything to coat and let it simmer for 2-3 minutes until the sauce thickens and the flavors meld. The veggies should be tender-crisp and the tofu warmed through. This is the magic moment when everything comes together beautifully.

How to Serve Tofu Broccoli Stir Fry Recipe

The image shows seven white bowls and three cloves of garlic arranged neatly on a white marbled surface. The largest white bowl at the top center is filled with large white tofu cubes stacked closely. Below it to the left is a medium white bowl holding bright green broccoli florets with a bumpy texture. To the right of the broccoli is another white bowl filled with small, evenly cut orange carrot cubes. Near the top right, there are three smaller white bowls: one with a granular white ingredient, one with a light yellow liquid, and one with a dark soy-colored liquid. A piece of ginger root and a small cloth bowl holding red pepper flakes are also to the right of the bowls. Three peeled garlic cloves rest between the tofu and broccoli bowls. The scene is bright and clean with all items clearly separated, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my stir fry with a sprinkle of chopped green onions and fresh cilantro—they add a burst of color and fresh flavor. A quick squeeze of lime juice just before serving brightens everything up and balances the savory sauce beautifully. If you’re feeling fancy, a handful of toasted sesame seeds works wonders too.

Side Dishes

This dish pairs perfectly with steamed jasmine or brown rice, but I also enjoy serving it over noodles for a heartier meal. For a lighter side, a simple cucumber salad or quick pickled vegetables add crunch and contrast that keep the meal fresh and vibrant.

Creative Ways to Present

For a fun twist, I’ve served the Tofu Broccoli Stir Fry Recipe in lettuce cups for a hands-on, refreshing experience that’s great for guests. Another favorite is plating it over a bed of cauliflower rice for a low-carb option that still feels indulgent. You can also drizzle extra sauce artistically around the plate if you want to impress without fuss.

Make Ahead and Storage

Storing Leftovers

After the meal, I let any leftovers cool to room temperature before packing them into airtight containers. Stored in the fridge, this stir fry stays fresh for about 3-4 days, making it perfect for meal prep lunches or quick dinners later in the week. Just be sure not to leave it out too long before refrigerating to keep everything safe and tasty.

Freezing

Freezing tofu stir fry can be a bit tricky since the texture of tofu changes after thawing, often becoming softer. Personally, I prefer to freeze the sauce separately or make fresh stir fry sauce next time. But if you do freeze the full dish, pack it in a freezer-safe container and consume within 1 month for best quality.

Reheating

When reheating, I find the stove is best to keep that lovely crispy tofu texture. Simply warm the stir fry gently in a non-stick pan over medium heat until heated through, stirring frequently. Avoid microwaving too long as the tofu can get rubbery and the veggies lose their crunch.

FAQs

  1. Can I use silken tofu for this Tofu Broccoli Stir Fry Recipe?

    Silken tofu has a very soft texture and contains a lot of moisture, so it doesn’t crisp up well and tends to fall apart in stir fry. I recommend sticking to extra firm tofu for this recipe to get that perfect golden crust and satisfying chew.

  2. How do I prevent the broccoli from getting soggy?

    The key is timing—cook the broccoli just until it turns bright green and starts to soften but still has a little resistance when you bite it. Usually, 3-4 minutes is enough. Adding the sauce after the veggies have cooked helps prevent them from steaming too long and getting mushy.

  3. What if I don’t have cornstarch?

    If you’re out of cornstarch, arrowroot or potato starch can be good substitutes for thickening the sauce and coating the tofu. Just use the same amount and mix well. Flour isn’t ideal as it can cloud the sauce and alter the texture.

  4. Can I make this stir fry gluten-free?

    Absolutely! Use tamari or a gluten-free soy sauce and verify all your other ingredients are gluten-free. This makes a nutritious and safe meal for gluten-sensitive individuals without losing any flavor.

  5. Is this Tofu Broccoli Stir Fry Recipe suitable for meal prepping?

    Yes, it’s a great option for meal prep since it stores well in the fridge and reheats nicely. Just store the tofu and veggies together in airtight containers and reheat gently on the stove for best texture.

Final Thoughts

This Tofu Broccoli Stir Fry Recipe holds a special place in my kitchen because it’s both dependable and delicious, perfect for those nights when you want a plant-based meal that doesn’t skimp on flavor or satisfaction. I hope you try it and find it just as comforting and easy to love as I do—it’s a dish that’ll make you rethink tofu and welcome it back to your dinner table again and again.

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Tofu Broccoli Stir Fry Recipe

Tofu Broccoli Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 107 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan
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Description

This vibrant Tofu Broccoli Stir Fry combines crispy seasoned tofu with tender-crisp broccoli, carrots, and red bell pepper tossed in a flavorful homemade stir fry sauce. A perfect quick and healthy vegan dish that’s both satisfying and easy to prepare, ideal for a weeknight dinner served over rice or noodles.

Ingredients

Scale

Stir Fry Sauce

  • ½ cup low sodium soy sauce
  • ½ cup vegetable stock (low sodium recommended) or water
  • 1 teaspoon sesame oil
  • ½ tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1–2 teaspoons grated or minced ginger
  • 1 tablespoon sugar or honey (adjust for sweetness)
  • 1 tablespoon cornstarch
  • Pinch of red pepper flakes (optional)

Tofu

  • 10–14 ounces extra firm tofu, cubed
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Vegetables & Cooking

  • 2–3 tablespoons neutral oil (such as vegetable or canola oil)
  • 3 cups broccoli florets, bite-sized
  • 1 cup carrots, diced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, thinly sliced or minced
  • 1 cup prepared stir fry sauce (from above)

Instructions

  1. Prepare Stir Fry Sauce: Whisk together soy sauce, vegetable stock, sesame oil, rice vinegar, minced garlic, grated ginger, sugar or honey, cornstarch, and red pepper flakes (if using) in a bowl until smooth. Set aside for use later.
  2. Prepare the Tofu: Press tofu between paper towels to remove as much moisture as possible, repeating until most water is released. Cut into ½ to 1-inch cubes. Toss the tofu cubes with cornstarch, kosher salt, and freshly ground black pepper ensuring they are evenly coated for a crisp crust.
  3. Cook Tofu: In a wok or large sauté pan, heat neutral oil over medium-high heat. Add tofu cubes in a single layer and cook undisturbed for 2-3 minutes until the bottom side is golden brown. Stir and continue cooking until all sides are crisp and golden brown. Remove tofu from pan and set aside.
  4. Sauté Vegetables: In the same pan, add broccoli florets and diced carrots. Cook for 3-4 minutes until they begin to soften but remain crisp. Add the sliced red bell pepper and minced or sliced garlic, cooking for an additional 2 minutes to develop flavor.
  5. Combine and Simmer: Pour the prepared stir fry sauce into the pan with the vegetables. Return the cooked tofu to the pan and stir everything together. Let it simmer for 2-3 minutes until the sauce thickens slightly and the vegetables reach a tender-crisp texture.
  6. Serve: Serve the tofu broccoli stir fry hot over cooked rice or noodles if desired. Garnish with chopped green onions, fresh cilantro, or a squeeze of lime juice for extra brightness and freshness.

Notes

  • Pressing the tofu well is crucial to achieve crispy texture.
  • Adjust sweetness by varying the amount of sugar or honey in the sauce.
  • Use low sodium soy sauce and vegetable stock for a healthier, lower salt option.
  • Feel free to add other vegetables such as snap peas or mushrooms.
  • This recipe is naturally vegan if honey is substituted with sugar or maple syrup.
  • Serve immediately to enjoy the tofu crispiness before it softens.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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