If you’re looking for a quick, healthy, and downright delicious dinner, this Tofu Broccoli Stir Fry Recipe is an absolute winner. I love this because it strikes the perfect balance between crispy tofu, tender broccoli, and a flavorful, slightly sweet stir-fry sauce that keeps me coming back for seconds. Once you try it, I bet you’ll find yourself making it over and over—it’s that good!
Why You’ll Love This Recipe
- Crispy, golden tofu: Pressing and tossing tofu with cornstarch helps it crisp up beautifully without sticking to the pan.
- Packed with fresh veggies: The broccoli, carrots, and bell pepper keep things colorful, crunchy, and nutritious.
- Flavorful homemade sauce: The combo of soy, ginger, garlic, and just a hint of sweetness hits every savory note you want.
- Quick and easy: Prep to table in about 30 minutes—perfect for weeknight dinners.
Ingredients You’ll Need
This tofu broccoli stir fry recipe uses simple, fresh ingredients that you can find at most grocery stores. The key is balancing the sauce’s savory and slightly sweet flavors with crispy tofu and brightly cooked vegetables.
- Extra firm tofu: Pressed well to get rid of moisture, so it crisps up instead of steaming.
- Broccoli florets: Fresh and bite-sized pieces for quick cooking and nice texture.
- Carrots: Adds a subtle sweetness and vibrant color.
- Red bell pepper: Provides crunch and a touch of sweetness.
- Soy sauce (low sodium): The salty, umami base of the sauce.
- Vegetable stock or water: Helps to thin out the sauce and add a little depth.
- Sesame oil: A little goes a long way to add that classic stir-fry aroma.
- Rice vinegar: For a slight tang that brightens the sauce.
- Garlic and ginger: Fresh is best here for the most flavor punch.
- Sugar or honey: Balances the saltiness with sweetness—you can tweak to taste.
- Cornstarch: To thicken the sauce and coat tofu for crispiness.
- Red pepper flakes (optional): For a subtle kick, if you like a bit of heat.
- Neutral oil (like canola or vegetable): For cooking the tofu and veggies without overpowering flavors.
- Kosher salt & black pepper: Basic seasoning to taste.
Variations
I like to mix things up sometimes with this tofu broccoli stir fry recipe depending on what’s in season or what I have on hand. It’s such a flexible dish—you can make it fit your mood and pantry.
- Swap veggies: I’ve used snap peas, baby corn, or mushrooms instead of (or alongside) the broccoli and carrots, and it always turns out great.
- Add heat: Throw in more red pepper flakes or a splash of sriracha if you like it spicy. My family goes crazy for the spicy version!
- Gluten-free: Use tamari instead of soy sauce to keep it safe for gluten-sensitive diets.
- Different protein: If you’re not into tofu, try tempeh or even thinly sliced chicken for a non-veg option.
How to Make Tofu Broccoli Stir Fry Recipe
Step 1: Whisk Together the Stir Fry Sauce
Start by blending your sauce ingredients—soy sauce, vegetable stock, sesame oil, rice vinegar, minced garlic, ginger, sugar or honey, cornstarch, and a pinch of red pepper flakes if you like heat. Whisk it all until smooth and set it aside. This sauce packs so much flavor and is what makes this recipe shine.
Step 2: Press and Prepare the Tofu
I used to struggle with soggy tofu until I discovered the pressing trick. Wrap your extra firm tofu block in paper towels and press gently to squeeze out as much moisture as possible. This helps the tofu crisp up when cooked. Cut the tofu into cubes about ½ to 1 inch in size, then toss them in cornstarch, salt, and pepper for even better texture.
Step 3: Cook the Tofu Until Golden and Crisp
Heat neutral oil over medium-high heat in a wok or large skillet. Lay the tofu cubes in one even layer—you don’t want to overcrowd the pan to maintain crispiness. After 2-3 minutes, the bottom should be a gorgeous golden brown. Stir gently and cook until all sides have that same crisp, golden finish. Then, remove the tofu and set it aside.
Step 4: Stir-Fry the Veggies
Add broccoli florets and diced carrots to the same pan and stir fry for 3-4 minutes. These veggies soften up just enough while still keeping a satisfying crunch. Toss in the thinly sliced red bell pepper and garlic next, cooking for about 2 minutes more to bring out their aroma and sweetness.
Step 5: Combine and Simmer
Pour your prepared stir fry sauce over the veggies and stir well. Add the tofu back into the pan and let everything simmer together for 2-3 minutes. The sauce will thicken slightly and glaze everything beautifully. Don’t rush this part—it’s when the magic happens and the flavors marry perfectly.
Step 6: Serve It Up
Serve your tofu broccoli stir fry hot over steamed rice or noodles, and garnish with your favorite fresh herbs or green onions. I also sometimes squeeze a bit of lime on top for a bright fresh finish.
Pro Tips for Making Tofu Broccoli Stir Fry Recipe
- Pressing Tofu Properly: I press my tofu between towels for at least 15 minutes to ensure maximum crispiness and avoid water sogginess.
- Don’t Crowd the Pan: Cooking tofu in batches if needed prevents steaming and helps every cube get golden and crispy.
- Adjust Sauce Thickness: Want a thicker sauce? I add an extra ½ tablespoon of cornstarch dissolved in a little water—works like a charm every time.
- Fresh Ginger and Garlic: Using freshly grated ginger and minced garlic makes a huge flavor difference compared to powders.
How to Serve Tofu Broccoli Stir Fry Recipe
Garnishes
I love adding chopped green onions and fresh cilantro for a pop of freshness and color. Sometimes I sprinkle toasted sesame seeds on top for a bit of crunch and nuttiness. And a quick squeeze of lime brings a lovely zesty brightness that really lifts the whole dish.
Side Dishes
My go-to sides include simple steamed jasmine or basmati rice, or even garlic noodles if I’m feeling indulgent. Occasionally, I serve it with quinoa or cauliflower rice for a lighter meal. For something extra, a cool cucumber salad pairs beautifully to balance the warm stir fry.
Creative Ways to Present
For a fun twist at parties, I’ve served the stir fry in individual lettuce cups—a big hit! You can also place it over a colorful bed of spiralized vegetables or noodles to make it look restaurant-worthy. I’ve even tried stacking the tofu and veggies on top of steamed buns for a playful handheld treat.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The tofu stays crispy-ish, and the veggies retain their bite. It’s a perfect next-day lunch that reheats well.
Freezing
Freezing stir fry isn’t my first choice due to changing tofu texture, but it works okay if you freeze the tofu and veggies separately in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
I recommend reheating leftovers in a skillet over medium heat rather than the microwave so the tofu retains some crispiness and the sauce thickens up nicely. A gentle toss prevents the tofu from getting mushy again.
FAQs
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Can I use firm tofu instead of extra firm for this recipe?
Yes, you can use firm tofu, but you’ll want to press it thoroughly to remove as much moisture as possible. Extra firm tofu crisps up better and holds its shape well, so it’s my top pick, but firm tofu is a good substitute if that’s what you have.
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How do I make this stir fry gluten-free?
Simply swap traditional soy sauce with tamari or coconut aminos, which are gluten-free. Just watch the sodium content and adjust seasoning as needed.
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What can I use if I don’t have vegetable stock?
If you’re out of vegetable stock, water works fine for the sauce. You can also use mushroom broth or a mild chicken broth if you’re not vegetarian. The flavor might be slightly less complex, but it’s still tasty!
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Can I prepare the tofu and sauce ahead of time?
Absolutely! You can press and cube the tofu earlier in the day and keep it covered in the fridge. The sauce can also be whisked together ahead and stored in the fridge until you’re ready to cook.
Final Thoughts
This tofu broccoli stir fry recipe has become a staple in my kitchen because it’s quick, nourishing, and comforting. Making this dish feels like giving myself a little way to unwind after a busy day, and sharing it with family or friends is just the best. I hope you’ll give it a try—you’ll love how satisfying and flavorful it is. Trust me, once you nail this, you’ll feel like a stir-fry pro every single time.
Print
Tofu Broccoli Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This vibrant Tofu Stir Fry with Broccoli is a quick and flavorful plant-based meal featuring golden crispy tofu, tender broccoli, carrots, and bell peppers, all coated in a savory homemade stir fry sauce. Perfect for a healthy weeknight dinner, this recipe combines fresh vegetables and protein-rich tofu with a balanced sauce that is sweet, tangy, and slightly spicy.
Ingredients
Stir Fry Sauce:
- ½ cup low sodium soy sauce
- ½ cup vegetable stock (low sodium recommended) or water
- 1 teaspoon sesame oil
- ½ tablespoon rice vinegar
- 2 cloves garlic, minced
- 1–2 teaspoons grated or minced ginger
- 1 tablespoon sugar or honey (adjust for sweetness)
- 1 tablespoon cornstarch
- Pinch of red pepper flakes (optional)
Tofu Stir Fry:
- 10–14 ounces extra firm tofu, cubed
- 1 ½ tablespoons cornstarch
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2–3 tablespoons neutral oil (such as vegetable or canola oil)
- 3 cups broccoli florets, bite-sized
- 1 cup carrots, diced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, thinly sliced or minced
- 1 cup prepared stir fry sauce (from above)
Instructions
- Prepare the sauce: Whisk together all stir fry sauce ingredients — soy sauce, vegetable stock, sesame oil, rice vinegar, garlic, ginger, sugar or honey, cornstarch, and optional red pepper flakes — until smooth. Set aside.
- Press and coat tofu: Press tofu between paper towels to remove excess moisture, repeating until most water is released. Cut tofu into ½ to 1-inch cubes. Toss cubes with cornstarch, kosher salt, and freshly ground black pepper to evenly coat.
- Cook the tofu: Heat neutral oil in a wok or large sauté pan over medium-high heat. Add tofu in a single layer and cook undisturbed for 2-3 minutes until the bottom turns golden brown. Stir and continue cooking until all sides are crisp and golden. Remove tofu from pan and set aside.
- Sauté vegetables: In the same pan, add broccoli florets and diced carrots. Cook for 3-4 minutes until they start to soften. Add red bell pepper slices and garlic, cooking for another 2 minutes.
- Simmer with sauce and tofu: Pour the prepared stir fry sauce into the pan with vegetables. Return tofu to the pan, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly and vegetables are tender-crisp.
- Serve: Serve hot over rice or noodles if preferred. Garnish with chopped green onions, cilantro, or a squeeze of lime for extra freshness.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in a freezer-safe container for up to 2 months.
- Sauce quantity: This recipe yields about 1¼ cups of stir fry sauce. Adjust the amount of sauce in the stir fry to your preference. Use about 1 cup sauce for less saucy stir fry, then add more as desired.
- To thicken sauce: If you prefer a thicker sauce, add an additional ½ tablespoon of cornstarch to the sauce mixture.
- Vegetable stock: Use low sodium or no-salt-added vegetable stock to control sodium levels.
- Customization: Feel free to add other vegetables or adjust spice level by increasing or omitting red pepper flakes.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
