this vegan tofu & broccoli stir fry is inspired by the chicken and broccoli i used to get from chinese take out. the recipe is saucy, delicious, and so easy to make.
Tofu & broccoli stir fry is a great recipe to try if you are skeptical of tofu. This recipe is easy to make, the result is so delicious, and it uses super firm tofu so no pressing involved! The sauce is made from simple ingredients and this stir fry will pair so well with a bowl of fluffy white rice.
the ingredients
- Super Firm Tofu: super firm tofu comes basically vacuum sealed with very little water. It requires no pressing and it is the tofu with the highest protein content. I prefer this because it easier to cook with since it won’t fall apart. If you can’t find super firm tofu you can use extra firm tofu but you will need to press it.
- Broccoli: this can be frozen or fresh. I like to use a broccoli crown as they are easy to cut the florets from.
- Low Sodium Soy Sauce: this will add umami and saltiness to our dish.
- Maple Syrup: this will add some sweetness to our tofu & broccoli stir fry.
- Cornstarch: this is used to coat the tofu and help make it a bit crispy. It will also be used in the sauce to thicken it.
- Olive Oil: I like to use light olive oil to get the tofu nice and crispy. However, you can use any oil you like.
- Garlic Powder: will add some extra flavor to the sauce.
- Sesame Seeds: used in the sauce and as a garnish, you can omit them if you don’t want to use them.
how to cook successfully cook tofu
I think one of the reasons people struggle with tofu is because they don’t know how to cook it. The first time I cooked tofu it stuck to the pan, the whole thing fell apart, it was a giant mess. So, this is first way it is very important to use super firm tofu for this recipe. It is the most firm tofu so it will do a better job of not falling apart. Next, you need to consider your cookware. You can either use a good non-stick pan or stainless steel. Finally, you really do want to use some oil to prevent any sticking. If you are oil free either make sure you are using a non-stick pan or you can even air fry this to cook them and then toss in the sauce.
cooking tofu in stainless steel
If you are going to cook your tofu in stainless steel I am here to help you out! It is easy to do and you don’t need to worry but taking a few steps ahead of time can help yield a better result. First, turn the stove on and get the pan hot over medium heat. Let it warm up for at least 5 minutes. You can then splash with water and the water should bead up and float around, this is called the Leidenfrost effect. Once the water does that lower the heat and let the pan cool for 2 minutes. Then add in your olive oil and your tofu. Let the tofu sit for 5 minutes before trying to move them. Then you can carefully flip the tofu. Not every piece of tofu needs to be golden brown but preparing your pan this way will help the tofu not to stick.
more tofu recipes
why you’ll love this tofu & broccoli stir fry
Since going vegan I really love recreating the dishes I used to love. Chicken and broccoli was always my go to option from Chinese takeout. This tofu & broccoli stir fry is very similar and in my opinion even more delicious. It is a great way to enjoy some veggies and protein! I think it pairs perfectly with some white rice. You will truly love how the tofu comes out because it is a little bit crispy, covered in delicious sauce, and really scrumptious. This recipe is great for anyone and it so fun to make for dinner and of course even better as leftovers!
tofu & broccoli stir fry faq
- Is this recipe soy free? No, the main ingredient is tofu. However, if you want to use a soy free vegan chicken you can do that and using coconut aminos.
- Is this recipe nut free? Yes.
- Is this recipe gluten free? No, but you can easily make it gluten free by using gluten free tamari.
- How long will this recipe last? Up to 3 days in the fridge.
- How can I reheat this? Just place it back in a pan or the microwave.
- Can I freeze the leftovers? I personally wouldn’t but I think if you wanted to it would be fine.
- What else can I add to this? Feel free to add in as many veggies as you like!
- Why is the broccoli a little bit hard? Again, going back to my nostalgia in chicken and broccoli, the broccoli was always a little bit undercooked. So, I just wanted to recreate that feeling. If you want your broccoli softer just cook it for longer.
- Why did my tofu stick? There are a few reasons this could happen. You tried to move the tofu too soon, you didn’t let your pan heat up enough before cooking it, if using non-stick your pan may be losing its non-stickiness.
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Tofu & Broccoli Stir Fry
Ingredients
- 1 block (16 ounces super firm tofu)
- 1 broccoli crown cut into florets (about 8 ounces)
- 3 tablespoons cornstarch
- 2 teaspoons light olive oil
- ¼ cup low sodium soy sauce
- ¼ cup grade A maple syrup
- ½ teaspoon garlic powder
- 1 tablespoon sesame seeds
- Salt and black pepper to taste
Instructions
- Slice the tofu into thin pieces. Then cut those pieces into rough triangular shapes or rectangles, this will result in a non-uniform cut of tofu. If you don’t care about the look you can always just cut into cubes.
- Coat the tofu in half of the cornstarch (1.5 tablespoons). I like to do this by sprinkling it over top of the tofu and then gently moving it around.
- In a large pan add the olive oil and heat up over medium heat for 2 to 3 minutes. *If you using stainless steel see the tips in the blog post. Once the oil is hot add in the tofu. Let each side of the tofu sit in contact with the pan for 4 to 5 minutes until it can easily be moved and some browning has occurred. Carefully, flip the tofu with a fork or tongs. Repeating the process until about 50% of the tofu is browned and crispy. It doesn’t need to all be browned up.
- Add the broccoli into the pan and cover with a lid for 2 to 3 minutes to promote steaming.
- In a small bowl mix the remaining cornstarch with 1.5 tablespoons (22ml) of water to form a slurry. Then add in the soy sauce, maple syrup, half of the sesame seeds, and garlic powder. Mix to combine.
- Pour the sauce over the tofu and broccoli. If the sauce thickens very quickly once hitting the pan, you can always add in 1 to 2 tablespoons more of water (15ml to 30ml).
- Cook the tofu and broccoli together in the sauce for another 2 to 3 minutes over medium low heat. Taste and add any salt or black pepper if desired. Top with the remaining sesame seeds and enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- If you would like to use extra firm tofu please be sure to press it beforehand.
Nutrition
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Simple and delicious! Will definitely make again!
Hi Sarah! Thank you so much for trying it and I am so glad you liked it. I appreciate you taking the time to leave a comment/review!