Broccoli Tofu Stir-Fry

Broccoli Tofu Stir-Fry is so easy and delicious to make, you might end up adding it to your weekly rotation.

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One look at the photo above tells you that broccoli tofu stir-fry is lovely to look at, but believe me when I say it’s as delicious as it looks. 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 with the broccoli if desired. I try to “eat the rainbow” at least once a day, and 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.

What Does It Mean To 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. Part of the magic of this dish is those crispy chunks of tofu. To achieve that crispy exterior, make sure you press and drain your tofu before cooking.

The process is simple: you only need two cutting boards, a clean dish towel or paper towels, and a heavy object. If you don’t have a second cutting board, you can use a large bowl in its place.

Here are the steps to press and drain 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 the 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.

INGREDIENTS

1 block (14 ounces) extra-firm tofu, pressed and drained
4 cups broccoli florets
3 tablespoons cornstarch
3 tablespoons water
4 tablespoons soy sauce
2 tablespoons hoisin sauce
4 teaspoons rice vinegar
4 teaspoons minced garlic
1 tablespoon minced ginger
3 tablespoons vegetable oil, divided
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

Prep
Coat tofu; prepare sauce.

Cook
Sauté broccoli and tofu separately, then combine.

Serve
Finish with sesame oil, onions, and seeds.

Devour!

FAQs & Tips

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 it in plastic or glass containers in the fridge.

Once prepared, 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.

What Can I Substitute For Cornstarch?

Tapioca starch and arrowroot starch are good alternatives to cornstarch. Use arrowroot for cornstarch at a 1:1 ratio, and substitute tapioca starch for cornstarch at a 2:1 ratio (for example, 2 tablespoons of tapioca starch for every 1 tablespoon of cornstarch in the recipe).

Is Broccoli Tofu Stir-Fry Gluten-Free?

This recipe is not gluten-free as written, but you can make it so by opting for gluten-free versions of soy sauce and hoisin sauce. I often use coconut aminos in place of soy sauce in my cooking. Tamari is another gluten-free option for regular soy sauce. I have found a few brands of gluten-free hoisin sauces, although it might take some sleuthing, depending on where you live.

Serving Suggestions

Broccoli tofu stir-fry gives you plant-based protein and all the vegetables you need plenty of broccoli for a complete meal. 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 vegetarian 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!