Vegan Tofu and Broccoli Stir Fry

Total time40 min

Prep time20 min

Cook time20 min

4.5

(25)

Weeknight dinners don't get much more satisfying than a sizzling skillet of golden tofu and vibrant broccoli coated in a glossy, savory sauce. The secret to tofu that actually crisps up is pressing out the moisture first, then tossing the cubes in cornstarch before they hit a hot, shimmering pan — the result is a beautifully golden exterior that holds its own against the bold sauce. That sauce brings together soy sauce, rice vinegar, maple syrup, and toasted sesame oil for a balance of salty, tangy, and just a little sweet, with a kick of sriracha if you want it. Fresh garlic and grated ginger go into the same skillet, filling your kitchen with an aroma that makes it impossible to wait for dinner. The broccoli cooks just long enough to turn bright green and tender-crisp, so every bite has a little texture to contrast the silky sauce. Everything comes together in one pan, serves four, and lands on a bed of rice for a complete, plant-based meal that genuinely hits the spot. No animal products, no compromises on flavor.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp cornstarch
¼ tsp salt
2 tbsp neutral oil, divided (such as avocado or canola oil)

For the sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp toasted sesame oil
1 tsp cornstarch
1 tsp sriracha (optional)

For the stir fry

3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
3 tbsp water

For serving

2 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)
cooked white or brown rice, for serving

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for at least 5 minutes until most surface moisture is removed. Cut the tofu into 1-inch cubes.
2
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, 1 tsp cornstarch, and sriracha (if using) until smooth. Set aside.

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