Sesame Tofu with Broccoli Stir Fry

This pan fried tofu with broccoli rice bowl combines crispy tofu with tender broccoli coated in a sweet and savory vegan stir fry sauce. It’s made in 1 pan, in under an hour!

If you’re looking for a restaurant-quality home cooked meal that’s vegan, gluten free, and packed with protein – look no further. This recipe is for you!

My tofu with broccoli recipe is made in one big skillet and tastes like takeout! It’s perfect for meal prep, which helps me enjoy more time with my family and less time stressing over what to cook every night.

Why you'll love this recipe

This tofu broccoli bowl is...

• A wholesome, healthy dinner that doubles as an awesome leftover lunch.
• Bursting with flavor in every bite! Each cube of tofu is crisp on the outside while soft on the inside, complemented by the bright broccoli and sticky ginger garlic sauce!
• Easily adaptable! Want more veggies? Try adding bok choy, mushrooms, snow peas, or baby corn.
• Made in 1 skillet, making cleanup a breeze!

Equipment

• Skillet: I love this large, nonstick pan.
• Tofu Press: Optional, but recommended!
• Rice Cooker: I use this small appliance at least once a week.

How do you get crispy tofu?

Be sure to drain the tofu, press if you have extra time, and use cornstarch! I'll explain each of these steps below.

Ingredients

I came up with the idea to create this tofu and broccoli stir fry when I was making my husband one of his all-time favorite dishes, beef and broccoli. (It's gluten free!) This version is similar, but 100% plant based.

Here's what you need to make the best sesame tofu stir fry:

• Tofu: Extra firm or firm tofu is best for this recipe. It’s the same type of tofu I use to make my peanut tofu bowls, vegan feta cheese, and tofu scramble.
• Cornstarch: An essential ingredient for crispy tofu!
• Oil: I typically use vegetable oil, avocado oil, or olive oil.
• Broccoli: Chop into bite-sized florets for a crisp tender bite.
• Sesame Seeds: For topping!

For the easy vegan stir fry sauce you'll need:

• Soy Sauce: Use gluten free tamari in place of soy sauce to make this dish gluten free!
• Sesame Oil: This ingredient has a distinct flavor and aroma. It's the star and a little goes a long way.
• Coconut Sugar: Use brown sugar as a substitute. This balances out the soy sauce and sesame oil.
• Garlic: Depending on personal preference, use more or less.
• Ginger: This adds an extra layer of flavor.
• Black Pepper: Just a pinch!

How do you press tofu?

Most tofu from the store comes in packages sitting in water. Step one is draining the tofu and pressing the excess liquid out.

There are a couple ways to do this. Start by opening the tofu package and letting the liquid drain out. You can do this over the kitchen sink.

Option 1: Line a couple paper towels on a plate or baking sheet. Place the tofu on top. Then place a few more paper towels on top of the tofu. Grab something heavy, like a cast iron skillet, and place it on top.

Option 2: Use a tofu press!

Let the tofu drain for 15-30 minutes, then get cooking.

How to Make

1-pan sesame tofu with broccoli comes together in about 30 minutes, with a majority of the time spent preparing ingredients.

Start by cooking rice. If using a rice cooker, this will take about 20 minutes. Once cooked, fluff, then set aside and keep warm.

At the same time, press the tofu to release any excess liquid. Once pressed, cut into cubes and coat with about a tablespoon of cornstarch, toss with about a tablespoon of oil, then set aside.

Cut the broccoli into bite-sized pieces, whisk the stir fry sauce together, and let's get cooking!

Heat oil over medium heat in a large skillet. Once warm, add tofu and pan fry on each side until brown and crispy. Let cook on each side for about 5 minutes, or until it pulls away easily.

Add the broccoli florets to the skillet along with the sesame stir fry sauce. Give everything a big stir and cook for about 5 minutes, or until the broccoli is tender and the sauce has thickened.

How to Serve

Serve tofu and broccoli over warm rice. Top with sesame seeds and optionally chopped green onion and spicy chili sauce.

Storage and Reheating

How to store leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

How to reheat

Reheat in the microwave or in a skillet until warm.

More meatless meal ideas?

Try these recipes next:

• Vegan Sausage and Vegetable Skillet
• Garlic Lemon Pasta
• Dairy Free Mac and Cheese
• Baked Vegan Eggplant Parmesan
• Portobello Mushroom Steaks

I hope you love this recipe as much as we do. It's easy to make, super saucy, and full of flavor!

Tofu with Broccoli Stir Fry

Jenna Urben

This pan fried tofu with broccoli rice bowl combines crispy tofu with tender broccoli coated in a sweet and savory vegan stir fry sauce.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Main Course

Servings 4 people

Ingredients

  

1x2x3x

For the tofu and broccoli

• 14 oz tofu extra firm
• 2 tablespoon cornstarch
• 1 tablespoon oil
• 1 pound broccoli cut into bite-sized florets

For the vegan stir fry sauce

• ½ cup hot water
• ⅓ cup soy sauce or gluten free tamari
• 3 tablespoon coconut sugar or brown sugar
• 2 tablespoon sesame oil
• 2 tablespoon cornstarch
• 2 teaspoon minced fresh ginger
• 2 teaspoon minced fresh garlic
• ½ teaspoon black pepper

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Instructions

 

• Start by cooking rice. If using a rice cooker, this will take about 20 minutes. Once cooked, fluff, then set aside and keep warm.
• Meanwhile, press the tofu for to release any excess liquid. Once pressed, slice into cubes and coat with cornstarch and toss gently with oil.
• Heat a couple tablespoons of oil over medium heat in a large skillet. Once warm, add tofu and pan fry on each side until brown and crispy.
• Whisk the stir fry sauce together and add to the skillet along with the broccoli florets. Stir to combine and let cook for about 5 minutes, or until the broccoli is tender and the sauce has thickened.
• To serve, portion warm rice into serving bowls. Top with tofu and broccoli, ladling on additional sauce, if desired.
• Serve immediately garnished with sesame seeds, sliced green onion, and chili sauce.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a skillet until heated through.

Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!