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
Scale
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
