Asian Tofu Broccoli Stir-Fry

Asian style Tofu Broccoli Stir-Fry with Cashews!

This vegan and gluten-free dish gets done in less than 30 minutes.

tofu broccoli stir-fry served in a white bowl with a spoon placed on the side

 

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If you guys have been following me for a while, you would know that I love Asian inspired recipes.

Other than Indian, these recipes are what I share most on the blog.

I love them not only their flavors but also for the ease of making them.

Whether it’s Honey Cashew Tofu, Kung Pao Tofu or Chickpeas or this Tofu Broccoli Stir-Fry.

They are quick, flavorful and make a hearty meal.

I often pair them with brown rice or quinoa. They are great for lunch-boxes or meal-prep too.

Today’s recipe of Tofu Broccoli Stir-Fry is yet another favorite of mine!

Well, anything with broccoli in it has to be my favorite, though Sarvesh will beg to differ!

This Tofu Broccoli Stir-Fry

✓ gets done in less than 30 minutes

✓ is vegan and gluten-free

✓ great way to include broccoli in your diet

✓ pairs well with rice, noodles or quinoa

I always use extra-firm tofu for such Asian recipes.

It absorbs the flavors so much better plus I like the texture of extra-firm tofu in stir-fry anyway.

Start with pressing the tofu for 15 to 20 minutes. This helps in getting rid of excess moisture and the tofu absorbs the flavor better.

While the tofu is being pressed, stir all the ingredients for the sauce together and chop the garlic, ginger and broccoli.

It only takes 15 to 20 minutes to put it all together once the tofu is ready to go. Talk about easy dinner, right?

This tofu broccoli stir-fry recipe is vegan and gluten-free. I have used tamari in place of soy sauce to keep it gluten-free.

But of course, you may use soy sauce in place.

The sauce for the stir-fry is pretty simple – it’s just tamari, rice vinegar, brown sugar, toasted sesame oil and cornstarch (to thicken it up).

If you want to add some spice, you can add a teaspoon of hot sauce to it.

I like to garnish the dish with green onion, roasted cashews and white sesame seeds.

The cashews add a nice crunch to the dish however they are optional and you may skip if you like.

Serving Suggestions

I love this stir-fry with brown rice.

It also pairs well with white jasmine rice or quinoa or noodles.

If you want to keep it low carb, even cauliflower rice is a good option.

Method

Press tofu with a heavy object for 15 to 20 minutes, then cut into cubes. Toss tofu cubes with 1.5 tablespoons cornstarch, 1/4 teaspoon each of white pepper powder and salt. Set aside.

1- Heat 1 tablespoon of oil on medium heat in a skillet. Once the oil is hot, add the cornstarch tossed tofu cubes to the skillet in single layer.

2- Cook until each side is golden-brown, around 5 to 6 minutes each side. Remove tofu from the skillet into a plate.

3- Meanwhile, in a measuring jar or bowl, whisk together all the ingredients for the sauce- tamari, rice vinegar, brown sugar, toasted sesame oil, 2 teaspoons cornstarch and 2 tablespoons water. Set aside.

4- To the same skillet in which the tofu was pan-fried, now add the remaining 1/2 tablespoon of oil. Add in the chopped garlic and ginger and saute for 1 minute until the garlic and ginger start changing color.

step by step picture collage of making asian style tofu broccoli stir-fry

5- Then add in the broccoli florets along with 4 tablespoons of water.

6- Stir and cover the skillet with a lid. Steam the broccoli for 2 minutes on medium heat.

7- Remove the lid and stir in the prepared sauce. It will start to thicken immediately.

8- Stir in the pan-fried tofu and turn off the heat. Mix until all the tofu and broccoli is well coated with the sauce. Add in the roasted cashews and green onion.

step by step picture collage of making asian style tofu broccoli stir-fry

Garnish the tofu broccoli stir-fry with sesame seeds and serve warm with rice!

tofu broccoli stir-fry served in a white bowl with a fork placed on the side

If you’ve tried this Asian Tofu Broccoli Stir-Fry Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Asian Tofu Broccoli Stir-Fry

Vegan and gluten-free Asian style Tofu Broccoli Stir-fry is an easy meal for busy days which gets done in 30 minutes or less!

tofu broccoli stir-fry served in a white bowl with a spoon placed on the side
Course Main Course
Cuisine Asian
Keyword tofu broccoli, tofu broccoli stir fry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 338 kcal
Author: Manali
5 from 1 vote
Print

Ingredients

  • 8 oz extra-firm tofu, cut into cubes
  • 1.5 tablespoons cornstarch
  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon salt, or to taste
  • 1.5 tablespoon oil, divided, I used avocado oil
  • 1 inch ginger, finely chopped
  • 4-5 large garlic cloves, finely chopped
  • 1 cup broccoli florets, small to medium size florets
  • 4 tablespoons water, 60 ml
  • 2-3 tablespoons cashews, roasted, optional
  • green onions, chopped, to garnish
  • white sesame seeds, to garnish

Sauce

  • 3 tablespoons tamari, 45 ml, or use soy sauce
  • 1 tablespoon rice vinegar, 15 ml
  • 1.5 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil, 5 ml
  • 2 teaspoons cornstarch
  • 2 tablespoons water, 30 ml

Instructions

  1. Press tofu with a heavy object for 15 to 20 minutes, then cut into cubes. Toss tofu cubes with 1.5 tablespoons cornstarch, 1/4 teaspoon each of white pepper powder and salt. Set aside.

  2. Heat 1 tablespoon of oil on medium heat in a skillet. Once the oil is hot, add the cornstarch tossed tofu cubes to the skillet in single layer.

    Cook until each side is golden-brown, around 5 to 6 minutes each side. Remove tofu from the skillet into a plate.

  3. Meanwhile, in a measuring jar or bowl, whisk together all the ingredients for the sauce- tamari, rice vinegar, brown sugar, toasted sesame oil, 2 teaspoons cornstarch and 2 tablespoons water. Set aside.

  4. To the same skillet in which the tofu was pan-fried, now add the remaining 1/2 tablespoon of oil. Add in the chopped garlic and ginger and saute for 1 minute until the garlic and ginger start changing color.

  5. Then add in the broccoli florets along with 4 tablespoons of water. Stir and cover the skillet with a lid. Cook/steam the broccoli for 2 minutes on medium heat.

  6. Remove the lid and stir in the prepared sauce. It will start to thicken immediately.

  7. Stir in the pan-fried tofu and turn off the heat. Mix until all the tofu and broccoli is well coated with the sauce. Add in the roasted cashews and green onion.

  8. Garnish the tofu broccoli stir-fry with sesame seeds and serve warm with rice!

Recipe Notes

  1. You may use soy sauce in place of tamari. This dish just don't be gluten-free then.
  2. If you don't have cashews, you can even add peanuts here. 
Nutrition Facts
Asian Tofu Broccoli Stir-Fry
Amount Per Serving
Calories 338 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 1894mg82%
Potassium 466mg13%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 12g13%
Protein 15g30%
Vitamin A 283IU6%
Vitamin C 42mg51%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Asian Tofu Broccoli Stir-Fry

  1. 5 stars
    Last week was my week to make stir fry. I had lots of veggies and so I made 2 from other blogs before I tried yours. It wasn’t even close, yours was the best. The sauce is great, not overwhelming as most are and just the right amount. Also very low oil. Thank you so much for this great recipe!

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