Vegetarian Vegan Tofu and Broccoli Stir Fry

Total time40 min

Prep time20 min

Cook time20 min

Vegetarian Vegan Tofu and Broccoli Stir Fry

This crispy tofu and broccoli stir fry is already built for a plant-based table, no swaps to overthink here. Cubes of extra-firm tofu get coated in cornstarch and pan-fried until deeply golden and crisp on every side, then tossed with tender-crisp broccoli in a glossy sauce built from soy sauce, rice vinegar, maple syrup, and toasted sesame oil. Garlic and ginger bloom right in the pan, giving the whole dish a fragrant, savory backbone before the sauce thickens up and clings to every piece. Pile it over steamed rice and finish with sesame seeds and scallions for crunch and color. It's a quick, weeknight-friendly dinner that fits neatly into a vegetarian kitchen without any fuss.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp cornstarch
¼ tsp salt
2 tbsp neutral oil, divided (such as avocado oil 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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