Broccoli Tofu Stir Fry
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
324 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Broccoli Tofu Stir Fry
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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!
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Ingredients
- 1 extra-firm tofu 12 to 14 ounce block
- 2 cornstarch divided, tablespoons plus 1 teaspoon
- ⅓ cup soy sauce low sodium
- ¼ cup water
- 2 tablespoons hoisin sauce
- 1 ½ tablespoons rice vinegar
- 1 tablespoon garlic about 3 cloves, minced
- 1 tablespoon ginger fresh, minced
- 3 tablespoons canola oil or grapeseed oil or another neutral oil, divided, plus additional as needed
- 2 broccoli cut into florets (about 5 to 6 cups, crowns
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 teaspoons sesame oil toasted
- 3 green onion about 1/2 cup, chopped
- 2 tablespoons sesame seeds toasted
- brown rice for serving, or quinoa, cooked
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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