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!
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
Lastly, if you make this Asian Tofu Broccoli Stir-Fry, be sure to leave a comment and/or 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!Print
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.
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
- 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
- Green onions, sliced
- Sesame seeds
- 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!
* 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.
Keywords: Asian Tofu Broccoli Stir-Fry