This vegan broccoli tofu stir fry recipe uses just one pan. Flavorful takeout style recipe made with homemade stir fry sauce, green onions, and fresh garlic and ginger.
This broccoli tofu stir fry is made in just one big pan and tastes like takeout.
If you have ever wondered how to cook tofu that tastes delicious, this is it!
I took one bite of the broccoli and realized it tasted just like the broccoli with garlic sauce that I order from a local Chinese restaurant.
How To Make Broccoli tofu stir fry
First, you will drain the tofu, and pat it dry.
I love buying pre packaged diced tofu, like I use in this recipe.
It is so convenient!
You can also use whole block tofu, but it will take longer.
If you cannot find pre packaged tofu, just drain a block of tofu and press it well before cutting into cubes.
I just love the convenience factor of already cubed tofu.
No need to spend 30 minutes or an hour pressing it!
It saves so much time.
Once you drain your tofu and pat it dry, place the cubes in a bowl.
Toss with cornstarch and shake to coat.
The cornstarch is going to help the tofu get those crispier edges.
How to stir fry the tofu
Heat a large skillet with oil until hot.
Add in your tofu and start to pan fry it.
Cook the tofu for 10 – 15 minutes, stirring often, until all sides are cooked and crispy.
Adding the rest of the ingredients
Next, add in your fresh garlic, ginger, green onion, broccoli and one batch of homemade stir fry sauce (recipe linked at the bottom of this post).
These give the dish so much flavor, so do not leave them out!
Keep stirring and cooking until broccoli is to your desired texture and stir fry sauce is thick and sticking to the broccoli and tofu.
I love my broccoli with a bit of crunch, so I cook it for just a few minutes while still leaving a bit of a bite to it.
I have had mushy broccoli in stir fry before, and that is a big NO from me!
The texture really adds so much to this stir fry, so be sure you do not overcook your broccoli into mush.
Tips to get the best flavor for your stir fry
The secret to the flavorful sauce is in the fresh garlic and ginger, so do not skip these.
Once you pair them with my 3 ingredient stir fry sauce, magic happens.
I have had people leave out the fresh garlic and ginger and did not like the recipe and that is why!
The recipe, as written, yields the very best stir fry flavor.
Fresh garlic and ginger are total game changers and you absolutely need them in your stir fry!
Please promise me you won’t skimp on this!
I swear it is worth the time chopping it up and it only takes a few minutes.
If you have never tried fresh ginger before, no need to be afraid!
Almost every grocery store should carry it in the produce section.
It looks like a root.
Just cut off the skin, and dice up your ginger with a knife until it’s in minced like tiny pieces.
It is just as easy as garlic!
The flavor is so rich and deep with minimal ingredients, thanks to the fresh ingredients!
This recipe is made with just 9 ingredients and is bursting with flavor.
It is also naturally vegan and gluten free.
We served it over white rice and three adults finished off the whole recipe.
I would say for more normal sized portions it would easily serve four adults (we were very hungry!)
Serve over your choice of grain, or just by itself!
This would be delicious on it’s own, or served over white rice, brown rice, quinoa, etc.
For a twist you could even serve it with brown rice stir fry noodles or ramen noodles.
Even over cauliflower rice would be a great way to serve it!
I made this last night and my family loved it.
I never made any thing with tofu before….. I was scared but not as hard as I thought it would be. Thank you for this recipe. I will be cooking with Tofu again. – Jackie
I’ve been craving this ever since I made it.
My family used to eat Chinese every Sunday growing up, and it was a tradition I loved.
I could definitely eat this broccoli tofu stir fry every Sunday!
You would not see me complaining one bit.
If you have not tried it yet, I promise you will love it!
If you have never made stir fry at home, this recipe will make it so easy for you!
Just made this and can’t even tell you how much I liked it…I may never do Chinese takeout again! – Tammy
Wow! My husband and I have never had tofu before, but this recipe works for the Daniel Fast so we gave it a shot…. fantastic! This will be part of our usual dinner rotation, thank you! – Cara
More favorite stir fry recipes
- Stir Fry Vegetables
- Asian Mushroom Ramen Noodles
- Ramen Noodle Stir Fry
- Cabbage Stir Fry with Sweet Chili Sauce
- Tofu Stir Fry Noodles
- Stir Fry Sauce
- Broccoli with Garlic Sauce
- Honey Ginger Tofu Stir Fry
- Vegan Chickpea Stir Fry Bowl
- 30 Minute Chickpea Stir Fry
- What are the best vegetables to put in stir fry?
- How Do You Thicken Stir Fry Sauce?
Are you making this recipe? I want to see! Be sure to tag your recipe photos on instagram @buildyourbite and hashtag #buildyourbite!
Did you make this recipe? Be sure to leave a star rating below!
Broccoli tofu stir fry recipe
Broccoli Tofu Stir Fry
Broccoli tofu stir fry recipe made in just one pan. A healthy alternative to takeout in a rich garlicky sauce with fresh broccoli
Ingredients
- 8 oz package of cubed tofu
- 3 tablespoons cornstarch
- 10 cloves of garlic, minced
- 1/4 cup finely chopped fresh ginger
- 9 cups fresh broccoli florets
- 1 cup chopped green onions
- white rice, for serving
For the Sauce
- One batch of 3 ingredient Homemade Stir Fry Sauce
Instructions
- Drain cubed tofu and pat dry
- Place tofu in a bowl
- Add 3 tablespoons of cornstarch and toss to coat
- Heat a large skillet on medium high heat with 3 tablespoons of olive oil
- Pan fry tofu for 10-15 minutes, or until crispy on all sides
- Make one batch of this stir fry sauce and shake to combine
- Add broccoli, ginger, garlic, green onions and sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
- Serve alone or over rice
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 924mgCarbohydrates: 67gFiber: 15gSugar: 6gProtein: 20g
Nicole says
Hi! I’m just wondering, have you tried this with frozen broccoli? If so, how was it?
Joy Shull says
I would not recommend it, as the broccoli would get pretty mushy.
Chasity says
Where do you find the cubes tofu??
Joy Shull says
I have found it at my grocery store and walmart too. If you can’t find it, just press a block of extra firm tofu, then dice it up!
Emily says
Very good!!! Makes a lot. I will have enough for about 8 meals.
Tiffany says
I thought this was good. I felt it was missing a sweetness so I added a sweet chili sauce to it.
Thom says
Your sauce is Da Bomb! I have made a ton of asian sauces but this is by far the easiest and one of THE best! The whole dish is really great so thank you for posting 🙂
By the way, we are vegetarians as well and it drives me crazy when I tell people that we don’t eat meat and most people will say “then what do you eat???” almost aghast! I always say “everything except” and this is a fine example of that. I wish more people would just try making some simple recipes like this!
Great family you seem to have, I have an awesome vegetarian family as well.
Good luck, thanks for this really nice site and God Bless. 🙂
Joy Shull says
I’m so glad you loved the recipe Thom! And thanks so much for the lovely comment, you made my day!
Em says
I don’t have ore cubed tofu, how do I press a block of extra firm tofu to make it fit the recipe?
Joy Shull says
Just press a block of extra firm tofu for around 30 minutes, or until you get a good amount of moisture out. Then dice into chunks!
Laura C says
I’ve tried the stir fry sauce and the broccoli with garlic sauce and I love it!! I’m looking forward to trying more of your recipes. Question: Is the nutrition information correct? 1 serving (1/4 of the recipe) is 722 calories with 90g carbs? Or is that for the whole recipe?
Thank you.
Joy Shull says
Hey Laura!
Just going to answer your question again so others can see. It looks like the nutrition calculator was off, and when I calculated again it was more like under 500 calories/serving which I think is more accurate. As for the carbs, about 15 ish of those per servings are from the broccoli, with a good chunk also being from the rice. Carbs aren’t bad in this necessarily, but if you need it to be lower carb simply use cauliflower rice. Hope that helps!
Shelby says
It doesn’t seem like there would be 700 calories per serving. For four servings I calculated that it would be about 150 per serving. Thank you for the recipe though, I’m going to try it tonight!
Joy Shull says
The nutritional info is calculated automatically and sometimes is off. Thanks for your comment!
Tammy Webb says
Just made this and can’t even tell you how much I liked it…I may never do Chinese takeout again! I did sprinkle some “everything bagel” sesame spice blend on top….oh so good!
Amy says
Does the nutrition information include rice?
Joy Shull says
Yes, it does. However, nutritional information is calculated automatically and can vary based on brands and types of ingredients used.
daya says
oh my god i love this recipe so much! me and my mom cooked the broccoli tofu stir fry yesterday and loved it im definitely making this again
Cara says
Wow! My husband and I have never had tofu before, but this recipe works for the Daniel Fast so we gave it a shot…. fantastic! This will be part of our usual dinner rotation, thank you!
Joy Shull says
I’m so glad to hear it!
Kate says
10 garlic cloves? Is that correct?
Joy Shull says
Yes, it is correct! It will be around one medium sized head of garlic.
Dawn says
Can this be made ahead of time and reheated for lunch the next day?
Joy Shull says
yes! I’ve had leftovers and they were delicious.
Maren says
Oh my god, this is AMAZING!! I was looking for something to use up some broccoli and tofu I had lying around and came across your recipe. I just made it for me and my sister and we are in foodie heaven! Definitely saving this link for later 😉
Joy Shull says
Aweomse, so glad you enjoyed the recipe!
Jackie Warren says
I made this last night and my family loved it.
I never made any thing with tofu before….. I was scared but not as hard as I thought it would be.
Thank you for this recipe. I will be cooking with Tofu again.
Joy Shull says
Awesome! So glad you enjoyed the recipe! Tofu is definitely intimidating at first, but once you get the hang of it it’s really a great staple to cook with 🙂
Paty says
1/4 cup of ginger? Is that correct?
Joy Shull says
Yes, it is correct! 1/4 cup fresh chopped ginger.
Kathy Mercer says
How much of each ingredient do you use in your stir fry sauce? What have you found to be the best ratios?
Joy Shull says
Here is the link to the stir fry sauce recipe! It has the exact amounts. https://buildyourbite.com/3-ingredient-homemade-stir-fry-sauce-recipe/
Kimera says
Do you remove tge tofu while broccoli cooks or leave it in the pan??
Joy Shull says
You can leave it in!
Stefanie says
Very tasty! I like the 3 ingredient sauce- I’ll definitely be using that again for other dishes. The broccoli and tofu together made for great texture.
Diame says
When do you add the onion and the garlic and the ginger?
Joy Shull says
Sorry for the mistake! You add it at the same time as the broccoli. I have updated the recipe instructions to reflect this. Thanks!
Diane says
That was fast! Thank you so much! I’m making it right now so I really appreciate it. The kitchen smells wonderful.
Joy Shull says
You’re welcome! We are actually making this for dinner again tonight too 🙂 Hope you enjoy the recipe!