Tofu and Broccoli Stir-fry
Crispy pan-seared tofu and tender broccoli florets tossed in a savory, slightly sweet garlic-ginger sauce. This quick weeknight stir-fry comes together in about 30 minutes and tastes just like your favorite takeout — without the heavy grease. Serve it over steamed rice for a satisfying meal.
For 4 servings
- prep · ~15 min
Press and cube the tofu.
Wrap the extra-firm tofu in a clean kitchen towel, place a plate on top, and let it press for 15 minutes to remove excess water. Unwrap and cut into 1-inch cubes.
TIPA heavier weight like a can of beans speeds up the pressing. - prep · ~2 min
Coat the tofu in cornstarch.
Place the tofu cubes in a mixing bowl, sprinkle cornstarch over them, and toss gently until each piece is evenly dusted.
- mix · ~1 min
Whisk together the stir-fry sauce.
1.In a small bowl, combine 3 tbsp soy sauce, 3 tbsp water, 1 tsp sugar, and a pinch of red chili flakes.2.Stir until the sugar dissolves completely. Set the bowl near the stove. - fry · ~10 min
Pan-fry the tofu until golden and crisp.
1.Heat 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering.2.Add the cornstarch-coated tofu in a single layer and cook undisturbed for 3–4 minutes on the first side.3.Flip and continue cooking, turning occasionally, until all sides are golden and crisp (about 8–10 minutes total).4.Transfer the tofu to a plate and set aside.TIPDon't crowd the pan — let each cube have its own space so it fries instead of steaming. - other · ~4 min
Stir-fry the broccoli.
1.Add the remaining 1 tbsp oil to the same wok.2.Toss in the broccoli florets and stir-fry over high heat for 2 minutes.3.Add 1 tbsp water, cover the wok, and let the broccoli steam for 60 seconds until bright green and crisp-tender. - other · ~1 min
Bloom the aromatics.
Push the broccoli to the edges of the wok. Drop the minced garlic and grated ginger into the center and stir-fry for 30 seconds until fragrant.
- other · ~2 min
Combine everything with the sauce.
1.Return the crispy tofu to the wok with the broccoli.2.Pour the prepared sauce over the top and add a pinch of salt.3.Toss everything together and stir-fry for 1–2 minutes until the sauce thickens and coats the tofu and broccoli evenly.TIPIf the sauce seems too thick, splash in an extra tablespoon of water to loosen it. - garnish · ~1 min
Drizzle with sesame oil and garnish.
Remove the wok from the heat. Drizzle 1 tsp sesame oil over the stir-fry and toss once. Scatter sliced scallions and sesame seeds on top.
- serve
Serve immediately.
Spoon the stir-fry into bowls and serve hot, ideally over steamed rice or 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 15 minutes to remove excess moisture; a drier tofu gets much crispier.
- 2Coat tofu cubes with cornstarch just before frying to prevent clumping and ensure even browning.
- 3Don't crowd the pan when frying tofu — leave space between cubes so they fry instead of steaming.
- 4Stir-fry broccoli over high heat and add a splash of water to steam it for perfectly crisp-tender florets.
- 5Bloom garlic and ginger in the center of the wok separately from the broccoli for maximum fragrance.
- 6Make-ahead: Press and cube the tofu up to a day ahead; store in the fridge and coat with cornstarch just before cooking.
- 7Leftover stir-fry keeps in the fridge for 2 days; reheat in a hot skillet to restore some crispness.
Adapt it for your goals.
High-protein
Swap broccoli for edamame or snap peas, and add a handful of roasted peanuts or cashews for extra protein and crunch.
low oilLow-oil
Use only 1 tablespoon oil for stir-frying: air-fry the cornstarch-coated tofu at 200°C (400°F) for 15 minutes, then toss everything in the wok.
veganVegan
This recipe is already vegan; ensure the sugar is organic and refined to be fully plant-based.
gluten freeGluten-free
Replace soy sauce with tamari or coconut aminos, and double-check that your cornstarch is labeled gluten-free.
extra spicyExtra-spicy
Add 1 finely chopped fresh red chili (like serrano or bird's eye) when blooming the garlic and ginger, plus an extra pinch of red chili flakes in the sauce.
Why this is on our healthy list.
High in Plant Protein
Extra-firm tofu is an excellent source of complete plant-based protein, providing all essential amino acids, which supports muscle repair and satiety.
Rich in Vitamin C
Broccoli is packed with vitamin C, an antioxidant that supports immune health and collagen production.
Low in Saturated Fat
This stir-fry uses primarily unsaturated oils (vegetable and sesame) and includes no animal fats, making it heart-friendly.
Contains Anti-inflammatory Ginger
Fresh ginger adds gingerol, a natural anti-inflammatory compound that may help reduce muscle soreness and improve digestion.
Frequently asked questions
Pressing is essential for crispy tofu — it removes excess water that would otherwise steam the cubes. If you skip it, the tofu will be soft and less golden.
