This tofu broccoli stir fry is a vibrant and savory plant-based dish that brings together crispy tofu, tender broccoli, and a rich garlic-ginger sauce. Everything cooks up in one pan and is ready in about 30 minutes, making it a perfect choice for a quick and nourishing weeknight meal. I like how the sauce clings to each bite, creating a satisfying mix of sweet, salty, and umami flavors.

Why You’ll Love This Recipe

I love how fast and simple this stir fry comes together. There’s no need for fancy ingredients or cooking techniques, just straightforward steps and bold flavors. The tofu turns golden and crispy on the outside, while the broccoli stays fresh and slightly crunchy. The garlic ginger sauce ties everything together with a perfectly balanced taste that I can tweak to fit whatever mood I’m in—sweeter, tangier, or spicier. Plus, it’s a great way for me to get in a hearty serving of plant protein and fiber all in one dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Tofu And Broccoli:

• 1 block (approximately 450 grams) of extra firm tofu, pressed to remove excess moisture and cut into cubes

• 1 teaspoon garlic powder

• ½ teaspoon dried thyme

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 teaspoons cornstarch

• 2 teaspoons neutral oil (such as canola or grapeseed oil)

• 1 to 2 cups broccoli florets, chopped into bite-size pieces

For The Garlic Ginger Stir Fry Sauce:

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon maple syrup (or another liquid sweetener of choice)

• 1 tablespoon rice vinegar or fresh lime juice

• ¼ cup water or vegetable broth

• 1 tablespoon cornstarch

• 3 to 4 cloves garlic, finely minced

• 1-inch knob of fresh ginger, peeled and finely minced or grated

• 1 tablespoon sesame seeds (optional, for garnish)

Directions

1. First, press the tofu for at least 20 to 30 minutes to remove as much moisture as possible. Once pressed, cut the tofu into evenly sized cubes.

2. In a bowl or container with a lid, mix 1 teaspoon of cornstarch, garlic powder, dried thyme, salt, and pepper. Add the tofu cubes, seal the lid, and gently shake to coat the tofu evenly.

3. In a separate bowl, whisk together all the sauce ingredients: soy sauce, hoisin sauce, sesame oil, maple syrup, rice vinegar or lime juice, water or broth, remaining tablespoon of cornstarch, minced garlic, and minced ginger. Stir until smooth and set aside.

4. Heat a large non-stick skillet or wok over medium-high heat. Add the oil and once it’s hot, add the tofu in a single layer. Let it cook undisturbed for about 3 to 4 minutes, or until golden on the bottom.

5. Flip the tofu and cook the other side for another 3 to 4 minutes, until crispy and golden all around.

6. Add the broccoli florets to the skillet with the tofu. Stir occasionally, allowing the broccoli to cook for about 4 to 5 minutes until it’s bright green and just tender.

7. Pour the stir fry sauce into the pan, stirring well to coat all the tofu and broccoli pieces. Let it simmer for 1 to 2 minutes, until the sauce thickens and becomes glossy.

8. Once everything is well coated and heated through, remove from heat and serve immediately. Optionally, sprinkle with sesame seeds.

Servings And Timing

• Servings: 3 to 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• I sometimes switch the broccoli for other veggies like bell peppers, carrots, or snap peas depending on what I have on hand.

• For a spicier version, I add a pinch of red pepper flakes or a drizzle of Sriracha to the sauce.

• If I want a soy-free option, I use chickpeas instead of tofu and swap the soy sauce for coconut aminos.

• To make this recipe gluten-free, I choose gluten-free tamari and hoisin sauce.

• For a nuttier twist, I toss in roasted peanuts or cashews at the end for extra crunch and flavor.

Storage/Reheating

• Storage: I let the stir fry cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days.

• Reheating: I reheat it in a skillet over medium heat with a splash of water or broth to help loosen the sauce. It also heats well in the microwave.

• Freezing: I don’t recommend freezing this stir fry, as the tofu may become spongy and the broccoli could turn mushy.

FAQs

Can I Bake The Tofu Instead Of Frying It?

Yes, when I want to cut down on oil, I bake the tofu at 400°F (200°C) for about 25 to 30 minutes, flipping halfway through. It still gets nicely golden and holds up well in the sauce.

Can I Use Frozen Broccoli?

I prefer fresh broccoli for the best texture, but I’ve used frozen in a pinch. I thaw it first and pat it dry to reduce extra moisture before cooking.

How Can I Make The Sauce Thicker?

If I want a thicker sauce, I let it simmer a bit longer after adding it to the pan. I also make sure I’ve added the full tablespoon of cornstarch to the sauce mixture.

What’s The Best Way To Press Tofu Without A Press?

When I don’t have a tofu press, I wrap the tofu in paper towels or a clean dish towel, place it between two plates, and set something heavy like a skillet or canned goods on top for 30 minutes.

Can I Add A Grain To Make It A Full Meal?

Absolutely, I like serving this over steamed rice, quinoa, or soba noodles. It turns the dish into a filling and complete meal with added carbs.

Conclusion

This tofu broccoli stir fry with garlic ginger sauce has become one of my favorite go-to meals when I want something quick, flavorful, and nourishing. The crispy tofu, perfectly cooked broccoli, and bold sauce hit all the right notes. It’s endlessly adaptable, which means I can always make it fit my cravings or whatever I have in the fridge. I find it’s the kind of dish I can enjoy for lunch, dinner, or even meal prep without ever getting bored.