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.
Tofu used to be one of those things that I absolutely loved to eat, but could never figure out how to cook at home.
As a vegetarian, I really wanted to figure out this protein staple.
After I learned two simple ways to cook tofu I use it all of the time now!
It took a little trial and error, but now I love it!
My honey ginger tofu stir fry really sealed the deal and I realized that I could make easy and flavorful tofu in my own kitchen!
This broccoli tofu stir fry is made in just one big pan and tastes like takeout.
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
- 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?
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Broccoli tofu stir fry recipe
- 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
- 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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Amount Per Serving: Calories: 485 Total Fat: 19g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 924mg Carbohydrates: 67g Fiber: 15g Sugar: 6g Protein: 20g