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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 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 288kcal
Author Jenna Urben

Equipment

  • Tofu press

Ingredients

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

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.
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