Stir-Fried Tofu with Broccoli
A vegan stir-fry featuring crispy tofu and broccoli tossed in a flavorful soy-garlic sauce for a perfectly balanced, wholesome meal.
Ingredients
For the Stir-Fry:
- 200 g firm tofu pressed and cubed
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 ½ cups broccoli florets
- 1 small carrot sliced thin
- 2 cloves garlic minced
- 1 teaspoon grated ginger
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Press tofu for 10 minutes to remove moisture.
- Heat vegetable oil in a wok over medium-high heat.
- Add tofu cubes and fry until golden brown, about 6 minutes.
- Remove tofu and set aside.
- In the same wok, add sesame oil, garlic, and ginger; stir 30 seconds.
- Add broccoli and carrot; cook for 3–4 minutes until tender but crisp.
- In a bowl, whisk soy sauce, vinegar, syrup, cornstarch, and water.
- Pour sauce into wok and stir until slightly thickened.
- Return tofu to the pan and toss until evenly coated.
- Serve warm, topped with sesame seeds or green onions.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
Vitamins and Minerals (Per Serving)
- Iron: 16%
- Calcium: 12%
- Vitamin C: 20%
- Vitamin A: 15%
- Magnesium: 8%
Additional Notes / Tips
- Use extra-firm tofu for crispier texture.
- Add chili flakes if you need a kick.
- Swap broccoli for bok choy or snow peas for variety.
- Serve over rice, quinoa, or straight from the pan like a boss.
- A drizzle of sesame oil at the end adds that perfect restaurant-worthy shine.