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Tofu and Broccoli

This crispy tofu and tangy broccoli stir fry is the ultimate Chinese restaurant dinner at home!

Course Main Course
Cuisine Asian
Keyword fried tofu, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 174 kcal
Author Cheryl Malik

Ingredients

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

  1. Prepare your tofu. (See Notes.) Cut tofu into cubes about 1" thick and season liberally with salt and pepper.

  2. Toss tofu cubes in a plastic sandwich bag filled with cornstarch until coated.

  3. 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.

  4. 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.

  5. Place the tofu back to the pan and toss to coat in sauce. Serve over white rice and garnish with scallions and sesame seeds.

Recipe 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.

Wine pairings
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 Facts
Tofu and Broccoli
Amount Per Serving
Calories 174 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 901mg39%
Potassium 419mg12%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 5g6%
Protein 11g22%
Vitamin A 499IU10%
Vitamin C 62mg75%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.