This pan-fried tofu and broccoli is tangy, crispy, and tastes like restaurant-quality! With an easy trick to make this dish on par with your favorite take-out, this vegan meal is perfect for weeknights or for when you want to impress.
If you’re craving stir fry, this crispy tofu and fresh broccoli drenched in tangy sauce will absolutely hit the spot! Gingery, garlicky sauce dotted with crunchy sesame seeds is packed with delicious flavor and the pan-fried tofu tastes just like what you would get at a restaurant. Serve with white rice and maybe a couple of fortune cookies for the ultimate Chinese restaurant-style dinner.
What Makes This Recipe So Good
Pan-fried tofu – Firm tofu coated with cornstarch gets extra crispy on the stove and has the same perfect texture you would get with take out.
Sesame oil – Nutty and full of the aroma and taste of sesame seeds, this oil adds the perfect flavor to the sauce.
Ginger – Sweet and spicy ginger adds an extra layer of flavor to the sauce.
Soy sauce – The perfect base for this stir fry, soy sauce is salty, umami, and rich.
Rice vinegar – Mild, slightly sweet, and with just a bit of a punch, rice vinegar rounds out the flavor of the sauce.
How To Make Tofu and Broccoli
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Prepare your tofu. (Check the top tips for how to.)
Cut the tofu into cubes about 1″ thick. Sprinkle them liberally with salt and pepper.
Toss the tofu cubes in a plastic sandwich bag filled with cornstarch until they are completely coated.
Heat the vegetable or avocado oil and a teaspoon of the sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu once the oil is hot and cook about 5 minutes on each side, 10 minutes total, until the are golden brown and crispy all over. Remove the tofu from the pan and set to the side.
Add the broccoli to the same pan, along with the water. Cover and reduce the heat to medium-low. Steam until they are bright green and tender when pierced when a fork, about 3-5 minutes.
Uncover the broccoli and turn the heat up to medium-high.
Add the garlic, ginger, red pepper flakes, and remaining sesame oil. Stir until everything has softened.
Add the soy sauce, maple syrup, rice vinegar, and cornstarch-water mix. Stir until it reaches your desired thickness.
Add the sesame seeds and stir.
Place the tofu back to the pan and toss it to get coated in the sauce.
Serve over white rice and garnish with scallions and sesame seeds.
Top Tips For Making
- The key to this recipe is cooking the tofu long enough. This helps it to taste more deep-fried and restaurant quality.
- To prepare your tofu, wrap the block in a couple of layers of paper towels and place it on a plate. Place another plate on top to help weigh it down and quicken the draining. It should sit for at least 30 minutes.
More Asian-Inspired Recipes
- Coconut Rice
- 15 Minute Spicy Ramen
- Hibachi Chicken with Fried Rice and Vegetables
- Teriyaki Salmon (Whole30)
- Simple Asian Cucumber Salad
- Paleo Chinese Chicken Salad (Whole30)
- Szechuan Chicken
- Whole30 Hibachi Chicken and Veggies with Cauliflower Fried Rice and Mustard Sauce
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Tofu and Broccoli
Ingredients
- 1 1/2 teaspoons sesame oil divided
Tofu
- 14 ounces extra firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon vegetable or avocado oil
Broccoli
- 3 cups broccoli florets
- 3 tablespoons water
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili flakes
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon sesame seeds toasted, plus more for serving
For serving
- white rice cooked
- scallions sliced
Instructions
- Prepare your tofu. (See Notes.) Cut tofu into cubes about 1" thick and season liberally with salt and pepper.
- Toss tofu cubes in a plastic sandwich bag filled with cornstarch until coated.
- Heat the vegetable or avocado oil and 1 tsp sesame oil in a large non-stick skillet over medium-high heat. Add the tofu once the oil is hot and cook about 5 minutes on each side, 10 minutes total, until the are golden brown and crispy all over. Remove tofu from the pan and set to the side.
- Add the broccoli and water to pan. Cover and reduce the heat to medium-low. Steam until they are bright green and tender when pierced when a fork, about 3-5 minutes. Uncover and turn heat to medium-high. Add garlic, ginger, red pepper flakes, and remaining sesame oil. Stir until everything has softened. Add the soy sauce, maple syrup, rice vinegar, and cornstarch-water mix. Stir until it reaches desired thickness. Add the sesame seeds and stir.
- Place the tofu back to the pan and toss to coat in sauce. Serve over white rice and garnish with scallions and sesame seeds.
Notes
- Cooking notes: The key to this recipe is cooking the tofu long enough. This helps it to taste more deep fried and restaurant quality.
- How to prepare tofu: Wrap the block in a couple layers of paper towels and place it on a plate. Place another plate on top to help weigh it down and quicken the draining. It should sit for at least 30 minutes.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
I really like a light, fresh wine with this recipe, like:
– Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy
– Sauvignon Blanc, like 2019 Gallivant Sauvignon Blanc from Lake County, California
– Sparkling white, like NV Etnico Sparkling Wine from Casablanca Valley, Chile
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
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