Recipe by Hell Yeah It’s Vegan
Big Flavor, Bold Sizzle and a Stir Fry That Works Any Night of the Week
This garlic broccoli tofu stir fry brings together everything you want in a quick and satisfying meal. Crisp tender broccoli, golden tofu and a glossy, garlicky sauce come together in one pan for a dish that feels comforting, nourishing and crave worthy.
The mix of aromatic ginger, savory tamari, toasted sesame oil and just a touch of sweetness makes every bite shine. It is fast enough for busy weeknights but delicious enough to serve to friends. Plus, it is endlessly adaptable depending on your favorite veggies or what you have on hand.
Why You’ll Love This Recipe
- A glossy, garlicky sauce that coats every piece of tofu and broccoli
- Big flavor with simple pantry ingredients
- High heat cooking creates amazing texture and color
- Ready in under 30 minutes
- Perfect over rice, noodles or on its own
Garlic Broccoli Tofu Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A Stir Fry Packed With Garlicky Goodness
This fast, flavorful stir fry brings together crispy tofu, tender broccoli and a rich garlic ginger sauce for a simple, satisfying meal that works any night of the week.
Ingredients
Stir Fry
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1 Tbsp peanut oil
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1 Tbsp tamari
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2 cups frozen tofu chunks thawed
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2 heads broccoli
Sauce Components
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2 Tbsp water
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1 Tbsp cornstarch
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1/3 cup rice wine
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3 Tbsp tamari
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2 Tbsp brown sugar
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1 tsp toasted sesame oil
Aromatics
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3 Tbsp peanut oil
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2 inches fresh ginger peeled and minced
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4 large garlic cloves minced
Instructions
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In a skillet over high heat fry tofu in peanut oil, seasoning with tamari, until browned. Set aside.
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Steam broccoli until bright green and tender. Set aside.
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In a small bowl stir together water and cornstarch. Set aside.
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In another small bowl stir together rice wine, tamari, sugar and sesame oil. Set aside.
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Heat peanut oil in a large wok or skillet over high heat.
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Add ginger and garlic and sauté for 30 seconds.
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Add broccoli and tofu and toss until coated with oil.
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Pour wine mixture down the side of the pan and toss again.
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Reduce heat to medium, cover and cook 30 seconds.
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Stir cornstarch mixture again and add to wok. Stir to combine.
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Cook uncovered another 1 to 2 minutes until sauce thickens.
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Serve immediately over rice or enjoy on its own.
Notes
Serve over jasmine rice, rice noodles or quinoa for a complete meal.
Top with scallions, crushed peanuts or a sprinkle of sesame seeds for extra crunch.
Add chili crisp or sriracha for a spicy kick.
Nutrition info is approximate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Asian Inspired, Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310kcal
- Sugar: 8g
- Sodium: 1180mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
