Tofu and Broccoli Stir-Fry – Healthy Dinner Recipes

Alright, friends, I can’t wait to share this one with you—this tofu and broccoli stir-fry is a total game-changer! The bright green broccoli pairs perfectly with crispy, golden tofu cubes, all coated in a savory sauce that’s just irresistible. If you’ve ever thought tofu was boring, this recipe will totally change your mind. It’s quick, healthy, and bursting with fresh flavors that’ll have your taste buds doing a little happy dance. Seriously, in less than 30 minutes, you can whip up a colorful, satisfying dinner that feels both light and deeply comforting. Plus, I’ve got all my favorite tips packed in so you nail the perfect texture and flavor every time!

Quick Facts

• Yield: Serves 3-4
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Ingredients

For the Main Dish:

• 14 oz firm or extra-firm tofu, pressed and cubed
• 4 cups fresh broccoli florets
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 green onions, sliced (optional)

For the Sauce:

• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
• Pinch of red pepper flakes (optional)

How I Make It

Step 1:

Start by pressing your tofu well—this is key for getting crisp edges instead of soggy tofu. Once pressed, cut it into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, then add the tofu cubes. Cook without moving them for about 3-4 minutes to get a golden crust, then gently flip and cook the other sides until all are crisp and browned. Remove tofu and set aside.

Step 2:

In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger, stirring until they release their fragrant aroma — about 30 seconds. Be careful not to burn them!

Step 3:

Add the broccoli florets and stir-fry for 4-5 minutes, until they turn bright green and become tender-crisp. You want them cooked but still firm enough to give a nice snap when you bite.

Step 4:

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch slurry. Pour this sauce over the broccoli in the pan.

Step 5:

Return the tofu to the pan and gently toss everything together. Cook for another 2 minutes, letting the sauce thicken and fully coat the tofu and broccoli. You’ll notice it turn glossy and delicious.

Step 6:

Turn off the heat. Sprinkle sliced green onions and a pinch of red pepper flakes over the top for an extra pop of flavor. Serve immediately with steamed rice or your favorite grain.

Variations & Tips

• If you like a bit of crunch, add sliced water chestnuts or cashews in step 3.
• Swap broccoli for snap peas or sliced bell peppers for a colorful twist.
• For a gluten-free version, use tamari instead of soy sauce.
• Don’t skip pressing the tofu — it makes all the difference for texture.
• If you want more sauce, increase soy sauce and vinegar slightly, but balance with water or more cornstarch slurry to avoid overwhelming flavor.
• Use a cast iron skillet or nonstick for best tofu crispiness.

How I Like to Serve It

I love serving this stir-fry over fluffy jasmine rice or warm quinoa. It’s perfect for a weekday dinner but also impressive enough for guests. Sometimes, I add a side of steamed dumplings or a simple cucumber salad to round out the meal. Plus, it’s a wonderful lighter dinner after a busy day when you want something that feels fresh and satisfying.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or microwave—add a splash of water to loosen the sauce if needed.

Closing: This tofu and broccoli stir-fry is one of those recipes that always feels just right—fresh, flavorful, and fast enough to become a kitchen favorite.