Tofu & Broccoli Stir-fry
Crispy golden tofu cubes and tender broccoli florets tossed in a savory garlic-soy sauce. This quick weeknight stir-fry comes together in under 30 minutes, delivering a satisfying mix of textures with a subtle ginger kick. Serve over steamed rice for a complete, feel-good meal.
For 4 servings
- prep
Press and cube the tofu.
Drain the extra-firm tofu and wrap it in a clean kitchen towel. Place a heavy pan on top and press for 10 minutes to remove excess water. Cut into 1-inch cubes.
TIPPressing tofu removes moisture so it crisps up instead of steaming in the pan. - fry · ~8 min
Pan-fry the tofu until golden.
1.Heat 2 tablespoons oil in a large wok or skillet over medium-high heat.2.Add tofu cubes in a single layer and fry 3-4 minutes per side until golden and crisp.3.Transfer to a plate and set aside.TIPDon't crowd the pan — give each cube space so it sears instead of steaming. - other · ~4 min
Blanch and stir-fry the broccoli.
1.Add remaining 1 tablespoon oil to the same wok.2.Add broccoli florets and stir-fry 2 minutes until bright green.3.Splash 2 tablespoons water into the wok, cover, and steam 1 minute until tender-crisp. - other · ~1 min
Build the aromatic base.
1.Push broccoli to the sides of the wok.2.Add minced garlic and grated ginger to the center.3.Stir-fry until fragrant, about 30 seconds, then toss everything together.TIPGarlic burns fast — keep it moving and don't walk away. - mix
Make the cornstarch slurry.
In a small bowl, whisk together soy sauce, cornstarch, and 3 tablespoons water until no lumps remain.
- other · ~2 min
Combine and coat with sauce.
Return the fried tofu to the wok. Pour the soy sauce slurry over everything and toss gently for 1-2 minutes until the sauce thickens and coats the tofu and broccoli evenly.
TIPThe sauce will look thin at first — keep tossing and it'll glaze beautifully. - mix
Finish with sesame oil and seasoning.
Turn off the heat. Drizzle sesame oil over the stir-fry, add a pinch of salt and black pepper, and give one final toss.
- garnish
Garnish with sesame seeds and sliced green onion. Serve hot.
Transfer to a serving dish, scatter toasted sesame seeds and sliced green onion on top. Serve immediately over steamed rice.
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 ensure a crispy, golden exterior.
- 2Cut broccoli into uniform florets so they cook evenly in the same time.
- 3Fry tofu in a single layer; overcrowding causes steaming instead of searing.
- 4Keep garlic and ginger moving in the wok to prevent burning and bitterness.
- 5Whisk the cornstarch slurry right before adding it to avoid lumps.
- 6Finish with sesame oil off the heat to preserve its nutty aroma.
- 7Serve immediately; stir-fries lose texture and sauce thickness as they sit.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of chili garlic sauce or red pepper flakes when stir-frying the aromatics for a fiery kick.
NuttyNutty
Swap the sesame seeds for crushed peanuts or cashews and add a tablespoon of peanut butter to the sauce for richness.
Low SodiumLow-Sodium
Use reduced-sodium soy sauce or tamari and skip the added salt to control sodium without losing flavor.
Vegetable SwapVegetable Swap
Replace broccoli with snap peas, bell peppers, or bok choy for a seasonal twist while keeping the same technique.
Why this is on our healthy list.
Rich in Plant Protein
Extra-firm tofu provides a complete source of plant-based protein, supporting muscle repair and satiety.
High in Vitamin C
Broccoli delivers a generous amount of vitamin C, which aids immune function and collagen production.
Contains Antioxidants
Broccoli and ginger both contain antioxidants that help combat oxidative stress and inflammation.
Low in Saturated Fat
This stir-fry uses vegetable and sesame oils in modest amounts, keeping saturated fat low for heart-friendly eating.
Frequently asked questions
No, silken tofu will fall apart. Stick with extra-firm or firm tofu and press it well for best texture.
