Broccoli Tofu Stir-Fry is so easy and delicious to make, you might end up adding it to your weekly rotation.
One glance at the photo above tells you that broccoli tofu stir-fry is lovely to look at, but believe me when I say it’s also delicious to eat. The delicate broccoli florets and chunks of golden-fried tofu are covered in a mouth-watering sauce that begs to be spooned over a bowl of fluffy rice.
Tofu can taste bland and flavorless, but when prepared correctly, it adds a surprising amount of flavor and texture to any dish. This recipe features one of my all-time favorite ingredients: hoisin sauce. The salty tang of hoisin sauce, along with all the other delicious sauce ingredients, really makes tofu shine in this dish. The crispy tofu chunks soak up all their flavor from that delectable sauce. Try it for yourself and see just how good it is.
Is Broccoli Tofu Stir-Fry Healthy?
This recipe yields a healthy stir-fry that you can enjoy anytime. It’s full of vegetables and protein, and it also allows you to add other vegetables along with the broccoli if desired. Adding shredded or thinly-sliced carrots, sliced red and yellow bell peppers, and cauliflower florets to this dish yields a colorful and vitamin-packed meal. There is a lot of sodium in this recipe, however, so consider using low-sodium soy sauce if you’re watching your sodium intake.
This dish is also vegan. Even if you’re not vegan or vegetarian, meat-free meals can be a healthy addition to your weekly meal plans. Replacing meat with plant-based protein, such as tofu, at least once a week is also good for the environment, because it helps reduce the carbon footprint associated with the meat industry.
How Do I Press And Drain Tofu?
Tofu, even extra-firm tofu, contains a lot of water. If left in, that water can cause the tofu to fall apart when cooking, and it won’t crisp up when you fry it. So follow these steps to successfully press and drain your tofu:
- Open the tofu package and drain the water out.
- Place a folded towel, or four layers of paper towels, on a cutting board and put the brick of tofu on top. Cover the tofu with additional paper towels or another clean dish towel. Place a second cutting board or a large bowl on top of the covered tofu.
- Add a heavy object—such as a few cans of vegetables or beans, a small frying pan, or a book—to the top cutting board or bowl, to gently press the tofu.
- Leave the tofu to drain for at least 30 minutes, checking to see if the towels get too wet. If so, replace them to allow for more moisture to be absorbed. The drained tofu is now ready for cutting and cooking.
How to make ahead and store
Broccoli can be cut ahead of time and refrigerated in an airtight container for up to a week. You can also mince the garlic and ginger ahead of time and store them in plastic or glass containers in the fridge. Once cooked and assembled, broccoli tofu stir-fry stays fresh in the fridge for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months, but it’s possible you will lose the crunch on the tofu. Defrost it overnight in the refrigerator before reheating.
Serving Suggestions
While you can enjoy this dish alone, I recommend adding a bowl of rice to help soak up that delicious sauce. Some great options include Coconut Rice, Brown Rice, and Ginger Rice (replace the chicken stock with vegetable broth and use olive oil instead of butter for a vegan version).
If you want to avoid the extra carbs in rice, opt for Cilantro-Lime Cauliflower Rice to increase the veggie content and bring incredible taste to this dish. You can also serve this stir-fry alongside Asian Noodle Salad for a colorful and tasty meal. Enjoy!
Ingredients
- 1 block extra-firm tofu (14 ounces) pressed and drained
- 3 tablespoons cornstarch
- 4 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons hoisin sauce
- 4 teaspoons rice vinegar
- 4 teaspoons minced garlic
- 1 tablespoon minced ginger
- 3 tablespoons vegetable oil divided
- 4 cups broccoli florets
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons toasted sesame oil
- 1/4 cup chopped green onions
- Toasted sesame seeds for garnish
Instructions
- Pat tofu very dry with paper towels. Cut into 1-inch cubes.
- Sprinkle tofu cubes evenly with 2 tablespoons cornstarch, tossing gently to coat.
- In a bowl, mix soy sauce, water, hoisin sauce, rice vinegar, garlic, ginger and 1 tablespoon cornstarch.
- In a skillet, heat 1 tablespoon oil over medium-high heat. Add broccoli, salt, and pepper, cooking until crisp-tender, about 4-5 minutes. Remove and set aside.
- Add remaining oil to the skillet. Add tofu and cook until golden on all sides, about 5 minutes.
- Return broccoli to the skillet, add sauce, and stir to combine. Cook until heated through. Stir in sesame oil and green onions. Sprinkle with sesame seeds and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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