Broccoli Tofu Schezwan
Crispy pan-fried tofu and tender broccoli florets tossed in a fiery, garlicky Schezwan sauce. This Indo-Chinese stir-fry comes together in under 30 minutes and pairs perfectly with fried rice or hakka noodles for a complete meal.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
Drain the tofu and wrap it in a clean kitchen towel. Place a weight on top and let it sit for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
TIPPressing tofu helps it crisp up beautifully instead of steaming in the pan. - boil · ~3 min
Blanch the broccoli.
1.Bring a saucepan of water to a rolling boil.2.Add broccoli florets and blanch for 2 minutes.3.Drain immediately and plunge into ice-cold water to stop cooking.4.Drain again and set aside.TIPBlanching keeps the broccoli bright green and crisp-tender. - mix · ~2 min
Coat the tofu with corn flour.
In a mixing bowl, gently toss the tofu cubes with 3 tablespoons corn flour, a pinch of salt, and black pepper until each piece is evenly coated.
- fry · ~8 min
Pan-fry the tofu until golden and crisp.
1.Heat 2 tablespoons of oil in a wok over medium-high heat.2.Arrange the coated tofu cubes in a single layer without overcrowding.3.Fry for 2-3 minutes per side until golden and crisp all over.4.Remove with a slotted spoon and drain on paper towels.TIPDon't crowd the pan — cook in batches if needed, or the tofu will steam instead of fry. - saute · ~3 min
Stir-fry the aromatics.
1.Add the remaining 1 tablespoon of oil to the same wok over high heat.2.Add chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.3.Add cubed onion and bell pepper. Stir-fry for 2 minutes — they should stay crunchy. - saute · ~4 min
Build the Schezwan sauce.
1.Lower the heat to medium. Add Schezwan sauce, soy sauce, tomato ketchup, vinegar, and sugar.2.Add 3 tablespoons of water and stir everything together.3.Mix 1 teaspoon corn flour with 2 tablespoons of water to make a slurry. Pour it in.4.Stir continuously for 1 minute until the sauce thickens and turns glossy.TIPKeep stirring — the cornflour slurry thickens fast and can turn lumpy if left unattended. - mix · ~2 min
Toss broccoli and tofu in the sauce.
1.Add the blanched broccoli florets to the wok. Toss to coat.2.Add the crispy fried tofu cubes. Gently fold everything together.3.Cook for 1-2 minutes until everything is heated through and well-coated.TIPFold gently — the tofu is crisp and you want to keep those crunchy edges intact. - garnish · ~1 min
Garnish with spring onion greens and serve hot.
Transfer to a serving dish and sprinkle with chopped spring onion greens. Serve immediately with fried rice or hakka noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 10 minutes to remove excess water — this ensures a crisp exterior instead of a soggy one.
- 2Blanch the broccoli in boiling salted water for exactly 2 minutes, then plunge into ice water to lock in its bright green color and crunch.
- 3Coat tofu cubes in cornflour just before frying; a light, even dusting creates the crispiest crust.
- 4Fry tofu in a single layer without overcrowding the pan — work in batches if needed to maintain high heat and avoid steaming.
- 5Add the cornflour slurry while stirring continuously to prevent lumps and achieve a silky, glossy sauce.
- 6Fold the crispy tofu into the sauce gently at the very end to preserve its crunchy edges and avoid breaking the pieces.
- 7Serve immediately after cooking — this dish loses its signature crispness and texture if it sits too long.
Adapt it for your goals.
High-Protein
Swap broccoli for an equal weight of baby corn or sliced mushrooms, or add 100g of roasted peanuts or cashews for extra crunch and protein.
Low OilLow-Oil
Skip pan-frying the tofu — instead, coat the cubes in cornflour and air-fry at 200°C (400°F) for 10-12 minutes, shaking halfway. Use just 1 tablespoon of oil for the stir-fry.
Spicy ExtraSpicy Extra
Increase the Schezwan sauce to 4 tablespoons and add 1 teaspoon of finely chopped dried red chilies (or red chili flakes) along with the garlic for a fierier heat.
VeganVegan
This recipe is already vegan as written. Ensure your store-bought Schezwan sauce and sugar are vegan-friendly (some brands add honey or non-vegan additives).
Why this is on our healthy list.
Rich in Plant Protein
Tofu provides a complete source of plant-based protein, making this dish a satisfying main for vegetarians and vegans.
High in Vitamins C and K
Broccoli is packed with vitamin C for immune support and vitamin K for bone health, both preserved by quick blanching.
Good Source of Iron and Calcium
Tofu naturally contains iron and calcium, important for blood health and strong bones.
Low in Saturated Fat
Using vegetable oil for pan-frying and minimal added fats keeps the dish heart-friendly compared to deep-fried alternatives.
Frequently asked questions
Yes, but thaw and pat it dry fully before blanching. Frozen broccoli cooks faster, so blanch for just 1 minute and skip the ice bath to avoid mushiness.
