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Tofu Broccoli Stir Fry Recipe

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★★★★★

4.7 from 89 reviews

This Tofu Broccoli Stir Fry is a vibrant, healthy, and flavorful dish combining crispy tofu with tender broccoli, carrots, and red bell peppers in a savory, slightly sweet stir fry sauce. Perfect for a quick weeknight dinner, it’s packed with nutrients and balanced flavors, served best over rice or noodles.

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

  • 10–14 ounces extra firm tofu, cubed
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Vegetables and Oil

  • 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

  1. Prepare the Stir Fry Sauce: Whisk together soy sauce, vegetable stock, sesame oil, rice vinegar, minced garlic, grated ginger, sugar or honey, cornstarch, and optional red pepper flakes until smooth. Set the sauce aside.
  2. Press and Cube the Tofu: Press the tofu between paper towels repeatedly to remove excess moisture. Cut the tofu into ½ to 1-inch cubes. Toss the cubes evenly with cornstarch, kosher salt, and freshly ground black pepper to coat thoroughly.
  3. Cook the Tofu: Heat 2-3 tablespoons of neutral oil in a wok or large sauté pan over medium-high heat. Add tofu in a single layer without crowding. Cook undisturbed for 2-3 minutes until the bottom is golden brown, then stir and continue cooking so all sides become crisp and golden. Remove tofu from the pan and set aside.
  4. Sauté the Vegetables: In the same pan, add broccoli florets and diced carrots. Cook for 3-4 minutes until they begin to soften. Add the red bell pepper slices and sliced or minced garlic, cooking for another 2 minutes to combine flavors.
  5. Add Sauce and Tofu: Pour the prepared stir fry sauce into the pan with the vegetables. Return the cooked tofu to the pan, stirring gently to combine all ingredients. Simmer for 2-3 minutes until the sauce thickens slightly and vegetables are tender-crisp.
  6. Serve: Serve the stir fry hot over steamed rice or noodles as preferred. Garnish with chopped green onions, cilantro, or a squeeze of lime for added brightness and freshness.

Notes

  • Pressing tofu well is essential for achieving a crisp texture.
  • You can adjust the sweetness of the sauce by adding more or less sugar or honey.
  • Use low sodium soy sauce and vegetable stock to control salt levels.
  • Add red pepper flakes for a spicy kick or omit for a milder dish.
  • Vegetables can be substituted or added to include snap peas, baby corn, or mushrooms for variety.
  • Serve immediately for the best texture and flavor; tofu can become soggy if left too long in the sauce.

Keywords: tofu stir fry, broccoli stir fry, vegetarian stir fry, quick tofu recipe, healthy dinner, Asian tofu dish, plant-based protein

Find it online: https://busyrecipe.com/tofu-broccoli-stir-fry-recipe/