Quick Broccoli Tofu Stir Fry

Coating tofu cubes in cornstarch and pan-frying them creates crispy exteriors that stay tender inside, then tossing with broccoli and ginger-soy sauce makes a complete meal in one skillet. The tofu absorbs all the flavors from the sauce instead of tasting bland, and the broccoli florets trap the sauce perfectly while staying crisp-tender. This comes together faster than ordering takeout and uses pantry staples you probably already have - soy sauce, hoisin, fresh ginger, and rice vinegar. Serve over rice for a satisfying dinner that proves tofu can taste amazing when cooked properly.

Tofu intimidated me for years after multiple failed attempts that resulted in mushy, flavorless cubes that confirmed every negative stereotype. Learning to drain it properly, coat it in cornstarch, and cook it in hot oil without moving it around changed everything. The first time I achieved actually crispy tofu that tasted good instead of just healthy, I understood why people who cook tofu well love it so much. Now I keep tofu in my fridge constantly because it lasts weeks and can become quick dinners like this stir fry in less time than waiting for delivery.

Ingredients and Why They Matter

• Extra-firm tofu (14 ounces, drained and pressed): Lowest moisture content creates crispy texture; firm tofu crumbles too easily
• Cornstarch (3 tablespoons): Creates crispy coating on tofu and thickens the sauce
• Vegetable or canola oil (2-3 tablespoons, divided): High smoke point oil for high-heat cooking
• Broccoli florets (3 cups, about 1 large head): Crisp-tender texture and florets trap sauce; frozen works too
• Green onions (3, sliced, for garnish): Fresh, mild onion flavor
• Soy sauce (3 tablespoons): Salty umami base; use low-sodium if you prefer
• Hoisin sauce (2 tablespoons): Thick, sweet-savory sauce that adds depth; check label for vegan version
• Fresh ginger (1 tablespoon minced or grated): Bright, zingy flavor that defines the sauce
• Rice vinegar (1 tablespoon): Adds acidity and subtle sweetness
• Sesame oil (1 teaspoon): Nutty finishing oil added at the end
• Water (2 tablespoons): Thins the sauce slightly
• Sesame seeds (for garnish): Nutty flavor and visual appeal
• Cooked rice: For serving

How To Make It

Step 1:

Remove the tofu from its package and drain off all the liquid. Wrap the tofu block in a clean kitchen towel or several layers of paper towels. Place something heavy on top - a cast iron pan, a few cans, or a cutting board with books on it. Let it press for at least 15-20 minutes to remove excess water. This step is crucial for achieving crispy tofu. Once pressed, unwrap the tofu and cut it into ¾-inch cubes. Place the cubes in a large bowl and sprinkle with the cornstarch. Toss gently with your hands until every cube is evenly coated with a thin layer of cornstarch. The coating helps create that crispy exterior and prevents sticking.

Step 2:

While the tofu presses, prepare the sauce so it's ready when you need it. In a small bowl or liquid measuring cup, whisk together the soy sauce, hoisin sauce, minced fresh ginger, rice vinegar, and water until smooth and well combined. The ginger pieces will be visible throughout. Set the sauce aside. Having it ready means you can add it quickly when needed without scrambling.

Step 3:

Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat until shimmering. Add the broccoli florets and season with a pinch of salt and pepper. Stir-fry for about 4-5 minutes, stirring frequently, until the broccoli is bright green and crisp-tender - tender enough to bite through easily but still with some crunch. Don't overcook or it will become mushy and lose its vibrant color. Transfer the cooked broccoli to a plate and set aside. Don't wipe out the pan - those browned bits add flavor.

Step 4:

Add another 1-2 tablespoons of oil to the same skillet and increase heat to high. Let the oil get very hot until it shimmers and almost starts smoking. Carefully add the cornstarch-coated tofu cubes in a single layer, working in batches if necessary to avoid crowding. This is important - crowding causes steaming instead of browning. Let the tofu cook undisturbed for 3-4 minutes until the bottom develops a golden-brown, crispy crust. Don't move it around or it won't crisp properly. Use a spatula to flip each piece and cook for another 3-4 minutes on another side. Continue turning until most sides are crispy and golden. The tofu should look beautifully browned and feel firm when touched.

Step 5:

Once the tofu is crispy all over, reduce heat to medium. Add the cooked broccoli back to the skillet with the tofu. Give the sauce a quick stir to recombine, then pour it over the tofu and broccoli. Toss everything together, stirring constantly, for about 1-2 minutes. The cornstarch in the coating and sauce will activate from the heat, causing the sauce to thicken and coat everything glossily. The tofu and broccoli should be completely coated. Remove from heat and drizzle with the sesame oil, then toss once more. The sesame oil is added at the end because heating it destroys its delicate flavor.

Step 6:

Transfer to serving plates or bowls over cooked rice. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately while the tofu is still crispy and everything is hot. Leftovers keep refrigerated in an airtight container for up to 4 days but the tofu will lose some crispness. Reheat gently in a skillet over medium-low heat to restore some texture, or microwave for convenience.

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Extra-firm tofu versus firm tofu confused me until learning that the firmness levels indicate water content. Extra-firm has the least water and densest texture, making it ideal for stir-fries, grilling, and baking. Firm tofu has more water and softer texture that works for crumbling or blending. Soft and silken tofu have even more water and are best for blending into smoothies or desserts. Always choose extra-firm for stir-fries or the tofu will fall apart and never achieve crispy texture no matter how well you cook it.

Pressing Tofu Importance

Pressing removes excess water that prevents browning and dilutes flavors. Wet tofu steams instead of searing, creating rubbery texture. The pressing process takes at least 15-20 minutes but makes the difference between mediocre and excellent tofu. Some stores sell pre-pressed tofu that saves this step. Tofu presses are kitchen tools designed specifically for this task and work better than improvised heavy objects. The drier the tofu, the better it will crisp and the more sauce it will absorb.

Cornstarch Coating Technique

Coating tofu in cornstarch serves two purposes - creating crispy exterior during cooking and thickening the sauce at the end. The thin coating on each cube browns and crisps when it hits hot oil, similar to breading but lighter. When the sauce is added, the cornstarch activates and thickens the liquid into glossy coating. Potato starch or arrowroot powder substitute for cornstarch with similar results. Flour works but doesn't crisp as well. The coating should be thin and even - too much creates gummy texture.

High Heat Cooking

Stir-fries require high heat that quickly sears and browns without overcooking. The wok or skillet needs to be very hot before adding ingredients. High heat creates the characteristic "wok hei" or breath of the wok - that slightly smoky, charred flavor authentic stir-fries have. Don't reduce heat when adding tofu or it will steam instead of sear. Using oil with high smoke point like vegetable, canola, or peanut oil prevents burning. Olive oil has too low a smoke point for stir-frying.

Broccoli Cooking Tips

Broccoli for stir-fry should be cut into uniform florets so everything cooks evenly. The florets' tree-like structure traps sauce beautifully. Cook broccoli just until crisp-tender - tender enough to bite through but still bright green with some crunch. Overcooked broccoli turns olive green and mushy. If using frozen broccoli, thaw and pat very dry before cooking or it will release water and steam instead of searing. Fresh broccoli provides better texture but frozen works in a pinch.

Sauce Flavor Balance

The sauce combines salty (soy sauce), sweet (hoisin), acidic (rice vinegar), and aromatic (ginger) elements for balanced flavor. Hoisin sauce is thick, dark, sweet-savory condiment made from fermented soybeans, garlic, and spices. Some brands contain animal products, so check labels for vegan versions. The fresh ginger provides bright, zingy flavor that distinguishes this from other stir-fries. Bottled ground ginger doesn't provide the same fresh punch. Rice vinegar's mild acidity and slight sweetness balance the other strong flavors.

Vegetable Variations

While broccoli is classic, countless vegetables work in stir-fry. Bell peppers add sweetness and color. Snap peas provide crunch. Mushrooms contribute umami depth. Carrots add sweetness. Baby corn and water chestnuts provide textural interest. Bok choy or other Asian greens wilt beautifully. Frozen mixed stir-fry vegetables offer ultimate convenience. Add harder vegetables like carrots first, then softer ones like mushrooms later so everything finishes at the same doneness.

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This broccoli tofu stir fry represents the kind of weeknight cooking that proves healthy plant-based meals can taste as satisfying as takeout. The combination of crispy-on-the-outside tofu, crisp-tender broccoli, and ginger-spiked sauce creates familiar flavors while being genuinely nutritious. When you serve this over rice and everyone cleans their plates without complaining about eating tofu, you know you've mastered the technique. Sometimes the best recipes are the ones that change your mind about ingredients you thought you didn't like, and this stir fry definitely accomplishes that goal perfectly every single time you make it.

Frequently Asked Questions

→ How do I make the tofu crispy?

The secret is drying the tofu really well and coating it with cornstarch before cooking. Pat it dry multiple times, then toss with cornstarch and fry in hot oil until golden on all sides.

→ Can I use frozen broccoli instead of fresh?

Yes, but thaw and drain it first to remove excess water. Fresh broccoli gives you better texture, but frozen works in a pinch. Just cook it a bit less since it's already partially cooked.

→ What can I substitute for hoisin sauce?

You can mix together a tablespoon of peanut butter with a teaspoon of soy sauce and a pinch of sugar. Oyster sauce also works if you're not keeping it vegan.

→ How long does this stir fry last in the fridge?

It keeps well for up to 4 days in a sealed container. The tofu might lose some crispiness, but it still tastes great reheated in a skillet or microwave.

→ Can I add other vegetables to this recipe?

Absolutely! Bell peppers, snap peas, carrots, and mushrooms all work great. Just add them when you cook the broccoli and adjust the cooking time based on how crunchy you like them.

→ Is this recipe gluten-free?

Not as written because soy sauce and hoisin contain gluten. But you can easily swap in tamari or coconut aminos for the soy sauce and use gluten-free hoisin to make it safe.