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Tofu Broccoli Stir Fry

Tofu Broccoli Stir Fry (Fast & Easy!)

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings 1x


This tofu broccoli stir fry comes to the dinnertime rescue! Broccoli florets and tofu cubes are tossed in a tangy, savory sauce for a vegetarian and vegan dinner everyone will love. Even better, it’s ready in just 30 minutes.



For the sauce

  • ¼ cup soy sauce (or tamari or coconut aminos)
  • 6 tablespoons water
  • 2 tablespoons sugar (or honey or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch (or arrowroot powder)
  • 1/2 tablespoon fresh grated ginger
  • ¼ teaspoon garlic powder

For the stir fry

  • 14-ounces firm or extra firm tofu
  • 1/4 tsp kosher salt
  • 2 tablespoons cornstarch (or arrowroot powder)
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • White rice, for serving


  1. If serving with rice, start the rice.
  2. Whisk together the soy sauce, water, sugar, rice vinegar, toasted sesame oil, cornstarch, grated ginger, and garlic powder until a smooth sauce forms. Store in a covered container until using, or use immediately.
  3. Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches (1/8 teaspoon) kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
  4. Add the 2 tablespoons olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  5. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return the heat to medium-high and cook additional 5 to 6 minutes until browned. Remove to a plate.
  6. Add 1 tablespoon olive oil to the same large skillet and heat it on medium high heat. Add the broccoli and 2 pinches (1/8 teaspoon) kosher salt. Cook 2 to 3 minutes until starting to brown, stirring occasionally. 
  7. Reduce the heat to very low. Add the tofu back to the skillet and pour the sauce over the broccoli and tofu. Cook 1 to 2 minutes, until sauce thickens. Serve immediately. Leftovers store refrigerated for 3 to 5 days. 


*If you don’t have a non-stick skillet, make this Baked Tofu recipe instead and add the tofu to the stir fry at the end.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Stir Fry
  • Diet: Vegan