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.

Course Main Course

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 288kcal

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.

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