Easy Broccoli Tofu Stir Fry (Print Version)
# Ingredients:
→ For the Tofu
01 -
One 12 to 14-ounce block of extra-firm tofu
02 -
2 tablespoons plus 1 teaspoon cornstarch, separated
→ For the Sauce
03 -
⅓ cup reduced-sodium soy sauce
04 -
¼ cup water
05 -
2 tablespoons hoisin sauce
06 -
1½ tablespoons rice vinegar
07 -
1 tablespoon freshly minced garlic (roughly 3 cloves)
08 -
1 tablespoon freshly minced ginger
09 -
1 teaspoon cornstarch
→ For the Stir Fry
10 -
3 tablespoons canola oil or any neutral cooking oil, separated, plus extra if needed
11 -
2 heads of broccoli, chopped into bite-sized florets (around 5 to 6 cups)
12 -
¼ teaspoon kosher salt
13 -
¼ teaspoon freshly ground black pepper
14 -
2 teaspoons toasted sesame oil
15 -
3 green onions, sliced (about ½ cup)
16 -
2 tablespoons toasted sesame seeds
17 -
Cooked brown rice or quinoa, for serving
# Instructions:
01 -
Start by draining your tofu block and pat it completely dry using paper towels—you'll want to change the towels a couple times to really get all that moisture out. Give it a gentle squeeze to release extra water, but be careful not to press so hard that it falls apart. Slice the block horizontally through the center like you're opening a sandwich, then chop it into bite-sized cubes about an inch across. Lay them out on a large plate or baking sheet and give them one final pat with a clean towel.
02 -
Take 2 tablespoons of cornstarch and sprinkle it slowly over the tofu cubes, adding about half a tablespoon at a time. Gently toss the pieces with your hands after each addition to get an even coating all around. This step is what gives you that perfectly crispy texture.
03 -
Grab a small bowl or measuring cup and whisk together the soy sauce, water, hoisin, rice vinegar, minced garlic, minced ginger, and that remaining teaspoon of cornstarch until everything's well combined. Set this aside for later.
04 -
Heat up a large nonstick skillet or wok over medium-high heat with 1 tablespoon of oil. Once the oil starts shimmering, toss in your broccoli florets along with the salt and pepper. Stir occasionally and let it cook for about 5 minutes until the broccoli is tender but still has a nice crunch. Transfer it to a plate and set it aside.
05 -
Pour the remaining 2 tablespoons of oil into the same pan over medium-high heat. Arrange your coated tofu pieces in a single layer and let them cook, flipping every 3 minutes or so until each side turns a beautiful golden brown. Don't stress if some pieces stick together or a few bits break off—just use a sturdy spoon to separate them. Those little crispy bits are actually the best part!
06 -
Add the broccoli back into the pan with the tofu and drizzle your prepared sauce over everything. Give it a good stir to coat everything evenly, then let it cook for another minute until the broccoli heats through and the sauce thickens up nicely. Stir in the sesame oil and sliced green onions, then finish with a generous sprinkle of sesame seeds. Serve immediately over your favorite rice or quinoa and dig in while it's hot!
# Notes:
01 -
Store any leftovers in a sealed container in the fridge for up to 4 days.
02 -
To warm up leftovers, gently reheat in a skillet on the stove over medium-low heat, or pop it in the microwave.
03 -
You can freeze this stir fry in a freezer-safe container for up to 3 months. Just thaw it in the refrigerator overnight before reheating.