Description

This vibrant Tofu Stir Fry with Broccoli is a wholesome and flavorful dish perfect for a quick weeknight meal. Featuring crispy pan-fried tofu tossed with fresh broccoli, carrots, and red bell peppers in a savory, slightly sweet stir fry sauce, this recipe offers a balanced blend of textures and tastes. It’s naturally vegetarian, gluten-free if using tamari instead of soy sauce, and can be easily customized to suit your preferences. Serve it over rice or noodles for a comforting, nutritious dinner.

Ingredients

Scale

Stir Fry Sauce

½ cup low sodium soy sauce
½ cup vegetable stock 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
1 tablespoon cornstarch
Pinch red pepper flakes (optional)

Tofu Stir Fry

10-14 ounces extra firm tofu, cubed
1½ tablespoons cornstarch
½ teaspoon kosher salt
Freshly ground black pepper, to taste
2-3 tablespoons neutral oil (such as canola or vegetable oil)
3 cups broccoli florets, bite-sized pieces
1 cup carrots, diced
1 red bell pepper, thinly sliced
2 cloves garlic, thinly sliced or minced
1 cup prepared stir fry sauce

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Instructions

Prepare the Sauce: In a bowl, whisk together the soy sauce, vegetable stock, sesame oil, rice vinegar, minced garlic, grated ginger, sugar or honey, cornstarch, and red pepper flakes (if using). Set aside while you prepare the tofu and vegetables.
Press and Cube Tofu: Place the tofu between layers of paper towels and press gently to release excess moisture. Continue pressing until most water is removed. Cut the tofu into ½ to 1-inch cubes. Toss the cubes with cornstarch, kosher salt, and freshly ground black pepper until evenly coated.
Cook the Tofu: Heat the neutral oil in a wok or large sauté pan over medium-high heat. Add the tofu in a single layer and cook for 2-3 minutes on the first side until golden brown. Stir and continue cooking, turning tofu pieces until all sides are golden and crisp. Remove tofu from pan and set aside.
Stir Fry Vegetables: In the same pan, add broccoli florets and diced carrots. Cook for 3-4 minutes, stirring occasionally. Add the sliced red bell pepper and garlic, cooking for an additional 2 minutes until fragrant and vegetables are slightly tender.
Combine and Simmer: Stir in the prepared stir fry sauce, then add the cooked tofu back into the pan. Simmer everything together for 2-3 minutes until the sauce thickens slightly and the vegetables reach desired tenderness.
Serve: Plate the tofu stir fry hot alongside steamed rice or your preferred noodles. Garnish with fresh green onions, cilantro, or a squeeze of lime if desired for added brightness and flavor.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in a freezer-safe container for up to 2 months.
Sauce Quantity: The sauce makes approximately 1¼ cups. For less saucy stir fry, start with 1 cup sauce and add more if needed. To thicken sauce further, add an extra ½ tablespoon cornstarch when mixing the sauce.
Stock Tip: Use vegetable stock with no added salt to control sodium levels.
Variations: Swap vegetables based on seasonality or preference, such as snap peas or mushrooms.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 6 g
Sodium: 550 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 0 mg