Asian tofu broccoli stir-fry is a quick and easy vegetarian stir-fry featuring crisp tofu and broccoli tossed in a sweet and sour sauce with garlic, ginger, and sesame seeds. Both vegan and gluten-free, this recipe is always a winner. Serve with a side of rice, and enjoy!
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If you are not familiar with eating tofu, this tofu broccoli stir-fry recipe is a perfect introduction to make you love it. But wait a minute, did I just say tofu here? Tofu is usually not the most pleasant food. It’s sure proven to be a good source of protein for vegetarians but many of us actually don’t like it at all. Both its texture and bland taste are not very appealing at first. This is why it’s important to cook it right!
The Asian style sauce is the key element of the recipe and gives the tofu plenty of flavors: both sweet and sour with hints of freshly grated ginger to spice up the whole dish. You’ve got just the right amount of everything. Read carefully the recipe instructions to get a nice seared tofu and I promise a delicious meal for dinner.
Which tofu to use in a stir-fry?
There are different kinds of tofus depending on their texture: soft, firm, extra firm, super firm. There isn’t a lot to distinguish them visually, but the super firm is much spongier and firmer than the others. The one we are using in our recipe today is indeed the super firm tofu. This tofu is very dense with a high protein content. It holds its shape, there is less water to cook out, so it is excellent for slicing, cubing, and all kinds of frying: pan-frying, stir-frying, deep-frying.
How to prepare tofu broccoli stir-fry?
- Whisk all the ingredients for the sauce in a bowl until smooth and creamy. Make sure you use gluten-free soy sauce if there is any gluten sensitivity around you.
- Preliminary step with the tofu. Use firm tofu, set tofu on top of plate and pat-dry with paper towel. Place a cast iron pan or something else that is heavy on top and let sit for 30 minutes.
- Then, cut tofu into bite-sized pieces and coat with half of the sauce.
- Heat oil in a heavy cast iron skillet or a wok onto medium heat. This is key to go get crispy tofu; do not place tofu before the skillet is hot. Add tofu coated with sauce in one single layer and leave them untouched or almost until they get a nice sear on the bottom, Then, flip over to let them get a nice sear on all the sides. Once you’re done with the tofu, simply transfer it to another dish.
- Wipe the skillet and stir-fry the broccoli florets. The broccoli must be bright green and slightly crispy, while being nicely coated with the sauce too.
How to serve tofu-broccoli stir-fry?
Traditionally, you would serve this stir-fry with a side of white rice (I also like to reserve extra sauce for serving). You could also use brown rice or noodles, and many love this stir-fry with a base of quinoa.
Variations around the recipe
If you’re not a fan of broccoli, you can use other vegetables instead, such as carrots (peeled and julienne-cut), green beans, or you can also imagine asparagus, snow peas or small baby bok choy, which is a type of Chinese cabbage.
More Asian-inspired recipes to enjoy:
- Easy Vegan Pad Thai
- Thai Quinoa Salad with Ginger Peanut Butter Dressing
- Spicy Peanut Tofu Power Bowl
- Vegan Thai Red Curry Noodle Soup
- Spicy Peanut Butter Noodles
- Scrambled Egg Cauliflower Fried Rice
Asian Tofu Broccoli Stir-Fry
- Prep Time: 1 hour
- Cook Time: 15 mins
- Total Time: 1 hour 15 mins
- Yield: 4 servings 1x
- Category: Savory
- Cuisine: Asian
- Diet: Vegan
Asian tofu broccoli stir-fry is a quick and easy vegetarian stir-fry featuring crisp tofu and broccoli tossed in a sweet and sour sauce with garlic, ginger, and sesame seeds.
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We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the stir-fry:
- 1 ½ cup (185g) uncooked rice
- 14 ounces (400g) super firm tofu
- 2 Tablespoons olive oil
- 1 large broccoli, cut into bite-sized florets
For sauce:
- 6 Tablespoons (90 ml) soy sauce, gluten free*
- 2 Tablespoons natural peanut butter
- 1 teaspoon ginger, freshly grated
- 2 teaspoons rice vinegar
- 1 Tablespoon agave or maple syrup**
- 2 teaspoons sesame oil
- 2 cloves garlic, grated
- 1 teaspoon hot Chinese sauce
- ¼ teaspoon red pepper flakes
- Black pepper
For serving:
- Green onions, sliced
- Sesame seeds
Instructions
- Cook the rice according to the package instructions.
- Whisk all the ingredients for the sauce in a bowl until smooth. Set aside.
- Set tofu on top of plate and pat-dry with paper towel. Place a cast iron pan or something else that is heavy on top and let sit for 30 minutes.
- Cut tofu into bite-sized pieces. Place in a bowl with the sauce, and toss to coat. Let sit for 30 minutes.
- Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu with half of the sauce (trying to keep the other half of the sauce for later). Once nicely seared on the bottom, flip over. Continue to cook until seared on the other side. Remove the tofu from the pan, and keep warm.
- Return the pan to the heat and add broccoli florets with the remaining sauce. Cover and cook for about 4-5 minutes or until crisp-tender.
- Arrange the broccoli and tofu over the cooked rice, pour in the remaining sauce, and sprinkle with green onions and sesame. Enjoy!
Notes
* Make sure you use gluten-free soy sauce if you are gluten intolerant. Others may use regular soy sauce.
** If you’re not strictly vegan, you can use honey instead.
Did you make this recipe?
Lastly, if you make this Asian Tofu Broccoli Stir-Fry, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
maya
If I don’t have a hot chinese sauce, what can I use instead?
Delphine Fortin
Hi Maya. Any other spicy sauce you may have could work too. I hope it helps!
Carrez
Bonjour,
Cette recette me fait très envie, merci du partage!
Le brocolis est-il à cuire un peu à la vapeur avant de le mettre dans le wok avec la marinade ou faut il le mettre cru ?
Merci d’avance
Delphine Fortin
Bonjour Fanny! Il est toujours possible de le blanchir quelques instants à l’eau bouillante avant de le faire cuire au wok, mais à défaut ne pas hésiter à l’utiliser encore cru ou bien pour une version beaucoup plus saine à le faire cuire séparemment à la vapeur.
Anu Chathampally
What is hot chinese sauce?
Delphine Fortin
Hello. Hot chinese sauce is a salty and sweet sauce made of soy sauce, vinegar, chili, garlic, sugar and Chinese five spicy powders. I hope this helps! Del
Jacqueline
This turned out really well even though I didn’t have time to marinate the tofu.
Thanks!
Delphine Fortin
I’m glad to hear it. Thank you for your feedback, Jacqueline! 🙂
Adam
A couple of tips for anyone making this. If you buy super-firm tofu (mine is usually from Trader Joe’s), you can skip the half hour tofu-pressing step (a towel-dry will do). Otherwise it is a must. Also, don’t hesitate to add a splash of water to the pan if it gets dry; I’ve found that only increases the flavor since the stuck bits come off the pan and the water cooks away.
The reason I feel comfortable giving tips is that I’ve used this recipe so often. Or more accurately, because I’ve used the sauce so often (with tons of different veggies!), as it is legitimately amazing. Make a double- or triple-batch and put it in the fridge for later stir-frying. Huge thumbs up to Del for sharing it!
Delphine Fortin
Thank you so much, Adam, for your great tips! I’m really happy you enjoy the recipe, it seems you became a master at it! 🙂
Plop
Pas mal du tout cette recette, mais elle n’est pas végane du tout! 😉 (présence de miel).
On peut aisément remplacer le miel par du sirop d’agave, ou estampiller la recette comme végétarienne! 🙂
Delphine Fortin
Oups, en effet. D’ordinaire je fais attention à mentionner “sirop d’agave” ou ” d’érable” en version vegan. Je vais modifier cela de suite. Merci!
Abby
Hi!
My name is Abby and I am starting up a food blog (goldcoastkitchen). Could I reference this recipe as inspiration in a blog post?
Take care,
Abby
P.s – I live in Chicago, too! I’d love to grab coffee with you.
Delphine Fortin
Hi Abby! Sure you can mention this recipe in your blog post as long as you do not share the recipe but simply link it to the original recipe. Cool that you live in Chicago too. Of course I would be happy to meet for coffee one day. Cheers! Del
Martine 201
Bonjour, j’adore votre blog et j’y puise souvent des recettes! Excusez mon ignorance, mais qu’entendez-vous par “sauce Chinoise Piquante”? Un grand merci d’avance de votre réponse, Martine
Delphine Fortin
Bonjour Martine et merci pour ces mots adorables. Je suis ravie que mon modeste blog vous plaise et vous souhaite de vous y sentir comme chez vous. Surtout ne vous excusez pas pour la sauce chinoise piquante, on ne peut pas tout savoir lorsqu’il s’agit d’ingrédients spécifiques comme celui-ci. Ce que j’entends ici par sauce piquante chinoise correspond à de la hot chili sauce (encore appelée sauce sriracha). Vous pouvez la trouver dans la section asiatique de votre supermarché. En espérant avoir répondu à votre question. Bien à vous. Del.
Derry
You might want to specify – have to make sure it’s gluten free soy sauce – most soy sauces contain wheat!
Delphine Fortin
You’re perfectly right. Thank you for telling me!
Diana C Tucker
My children are allergic to peanuts. Can the peanut ingredient be left out or substituted with somethingbelae? Thanks.
Delphine Fortin
Hi Diana! I think you could try with cashews instead, it should work just fine.
Diana C Tucker
If i have no cashews.. can I leave the nut ingredients out? Thank you so much for responding
Delphine Fortin
Hi Diana! I actually never tried without the nuts but my guess is that it should be fine, although the taste will be slightly different (you’ll still have the soy taste but not the peanut one). Please give me your feedback when you try as I’m always curious.
AnneTH974
Vraiment excellente recette, Merci pour le partage même des réticents du Tofu l’on aimé chez moi
Delphine Fortin
Oh merci beaucoup, Anne! On a justement retesté la recette cette semaine avec mon conjoint et on s’est régalés 🙂
Jai Want
This sounds very delicious. Such beautiful photos- and I can’t wait to try the recipe.
Maeva (Cook A Life! by Maeva)
Ce plat me donne rudement envie, j’y aime tout ! Je n’ai pas de beurre de cacahuètes (je n’aime pas ça), tu penses que je le remplace plutôt par de la purée d’amandes ou du tahini ?
Delphine Fortin
Oui je pense que tu peux parfaitement tester avec de la purée d’amande ou du tahini. Le goût sera bien sûr un peu différent mais je pense que ça peut marcher. Tiens moi au courant si tu tentes!
Rosenoisettes
Hello !
Comme tu te doutes je suis absolument fan de ta recette ! D’ailleurs je mange souvent ce genre de plat tofu/riz/brocoli !
Mais il faut que je teste ta marinade qui semble délicieuse.
A très bientôt, bises
Delphine Fortin
Tu verras c’est tout simple et juste délicieux. Je suis effectivement sûre que tu te régaleras 🙂 Bises et bonne semaine à toi!
LadyMilonguera
Pas mal du tout ce sauté…
Delphine Fortin
Merci! En effet on se régale à chaque fois 🙂
Mimi
My tofu came out super salty. :'( Did I do somethibg wrong?
Delphine Fortin
Hmmm… interesting. Mine is usually just fine. Maybe too much soy sauce?