Broccoli Tofu Stir Fry

Name: Broccoli Tofu Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 (12- to 14-ounce) block extra-firm tofu; 2 tablespoons (plus 1 teaspoon) cornstarch; ⅓ cup low sodium soy sauce; ¼ cup water; 2 tablespoons hoisin; 1 ½ tablespoons rice vinegar; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 3 tablespoons canola oil; 2 broccoli crowns; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 teaspoons toasted sesame oil; 3 chopped green onions; 2 tablespoons toasted sesame seeds; cooked brown rice or quinoa

User Reviews

0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
324 kcal
Course
Side Dish, Main Course
Cuisine
Chinese

Broccoli Tofu Stir Fry

Iris Warren

Report

Healthy and flavorful broccoli tofu stir fry is the perfect easy weeknight dinner! The tofu is crispy every time, and the zippy ginger sauce is delicious!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 (12- to 14-ounce) block extra-firm tofu
2 tablespoons (plus 1 teaspoon) cornstarch divided
⅓ cup low sodium soy sauce
¼ cup water
2 tablespoons hoisin
1 ½ tablespoons rice vinegar
1 tablespoon minced garlic about 3 cloves
1 tablespoon minced fresh ginger
3 tablespoons canola oil or grapeseed oil or another neutral oil, divided, plus additional as needed
2 broccoli crowns cut into florets (about 5 to 6 cups)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 teaspoons toasted sesame oil
3 chopped green onions about 1/2 cup
2 tablespoons toasted sesame seeds
cooked brown rice or quinoa for serving

Add to Shopping List

Instructions

Drain the tofu and pat very dry with a paper towel, changing the towels a few times as needed. Press on the tofu a little to squeeze some water out, but not so hard you cause it to crumble. Cut the block in half right through the middle (as if you were cutting a burger bun), then cut into 1-inch cubes. Place on a large plate or a rimmed baking sheet and lightly pat dry once more.
Sprinkle the cubes slowly and evenly with 2 tablespoons of the cornstarch (I like to scatter on 1/2 tablespoon at a time and toss the cubes halfway through). With your fingers, gently toss to coat the tofu as evenly as you can.
In a small mixing bowl or liquid measuring cup, stir together the soy sauce, water, hoisin, rice vinegar, garlic, ginger, and remaining 1 teaspoon cornstarch.
In a large nonstick skillet or wok, heat 1 tablespoon oil over medium-high. Once the oil is hot and shimmering, add the broccoli, salt, and pepper. Cook, stirring occasionally, until the broccoli is crisp-tender, about 5 minutes. Remove to a plate and set aside.
Add the 2 tablespoons remaining oil over medium-high. Add the tofu in a single layer and cook, tossing every 3 or so minutes, until it is golden on all sides. The tofu may stick together and some bits might crumble a bit. Use a sturdy spoon to break stuck pieces apart and don't worry about any crumbles. They taste extra delicious.
Return the broccoli to the pan and pour the sauce over the top. Stir to combine, then let cook until the broccoli is heated through and the sauce has thickened a little, about 1 minute. Stir in the sesame oil and green onion. Sprinkle with sesame seeds. Enjoy hot with rice.

Notes

TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
TO REHEAT: Gently reheat stir fry in a large skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4), without rice Calories 324kcal (16%) Carbohydrates 30g (10%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 1mg (0%) Potassium 1237mg (35%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 1985IU (40%) Vitamin C 274mg (304%) Calcium 229mg (23%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 324 kcal

% Daily Value*

Serving	1(of 4), without rice
Calories	324kcal	16%
Carbohydrates	30g	10%
Protein	18g	36%
Fat	18g	28%
Saturated Fat	2g	10%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Potassium	1237mg	26%
Fiber	9g	36%
Sugar	9g	18%
Vitamin A	1985IU	40%
Vitamin C	274mg	304%
Calcium	229mg	23%
Iron	4mg	22%