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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
