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Broccoli Stir Fry with Crispy Tofu

This Broccoli Stir Fry with Crispy Tofu is packed with flavor and texture—crispy tofu meets vibrant broccoli in a quick, nutritious stir fry perfect for any weeknight!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegan, Vegetarian
Servings: 4 servings

Ingredients

  • 1 package extra-firm tofu
  • 3 tablespoons cooking oil
  • 2 teaspoons salt
  • 2 crowns broccoli cut into florets
  • ½ cup white vinegar
  • ½ cup water plus 1 teaspoon veggie bouillon paste
  • 2 tablespoons soy sauce
  • 2 tablespoons fermented black bean sauce
  • 1 tablespoon sugar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons arrowroot powder
  • 4 cloves garlic minced (about 4 teaspoons)
  • 1 tablespoon fresh ginger minced or grated
  • 1 bunch green onions white and light green parts only, finely chopped
  • 2 cups cooked brown rice

Instructions

  • Start by draining the tofu and pressing it to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes.
  • Once pressed, cut the tofu into bite-sized cubes. Smaller pieces will become crispier when cooked.
  • In a bowl, toss the tofu cubes with 2 tablespoons of arrowroot powder and a pinch of salt to coat them evenly.
  • Heat 2 tablespoons of cooking oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer without overcrowding the pan.
  • Fry the tofu for about 5-7 minutes, flipping occasionally until golden brown and crispy on all sides. Remove from skillet and set aside.
  • Add remaining tablespoon of cooking oil to the skillet. Sauté minced garlic and ginger for about 30 seconds until fragrant. Add broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender.
  • In a small bowl, mix white vinegar, water with veggie bouillon paste, soy sauce, fermented black bean sauce, and sugar to create the sauce.
  • Pour the sauce over the broccoli and stir to coat. Add crispy tofu back to the skillet along with toasted sesame oil and green onions. Stir together for 2-3 minutes until heated through.
  • Serve the stir fry hot over a bed of warm cooked brown rice, garnished with extra green onions if desired.

Equipment

  • Non-stick skillet or wok
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Spatula

Notes

  • Pressing tofu well is key to achieving a crispy texture.
  • Substitute arrowroot powder with cornstarch or potato starch if unavailable.
  • Use tamari or coconut aminos to make this dish gluten-free.
  • Frozen broccoli can be used but must be thawed and drained before cooking.
  • Add red pepper flakes or sriracha for a spicy kick.