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Broccoli Tofu Stir Fry

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.