Tofu and Broccoli Stir-Fry with Sesame Garlic
A vibrant, quick stir-fry of crispy-edged tofu and tender-crisp broccoli florets tossed in a savory sesame-garlic sauce. The tofu is pressed and pan-fried until golden before joining the broccoli in the wok, creating a dish that's vegetarian, high in protein, and ready in under 30 minutes.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 18 min
- Total
- 45 min
- Makes
- 4 servings (about 1½ cups per serving)
Steps
Before you start
- Press the tofu for at least 15 minutes to remove excess moisture—this helps it brown better.
- Have all ingredients prepped and measured before you start cooking; stir-frying moves fast.
- If serving with rice, start cooking that first while you prep the vegetables.
Make the sauce
- In a small bowl, whisk together the soy sauce (3 tbsp/45 ml), sesame oil (2 tbsp/30 ml), rice vinegar (1 tbsp/15 ml), minced ginger (1 tbsp/10 g), cornstarch (1 tsp/5 g), and water (¼ cup/60 ml) until smooth.
- Set aside.
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Ready when: cornstarch and ingredients are fully incorporated
Tip: Whisking in the cornstarch prevents lumps when the sauce hits the hot pan.
Heat the wok and cook tofu
- Set a 14-inch wok or large skillet over medium-high heat and add 2 tbsp (30 ml) vegetable oil.
- Once the oil shimmers, carefully add the pressed tofu cubes in a single layer.
- Let them sit undisturbed for 3–4 minutes until the bottoms are golden brown, then gently flip and cook the other sides for another 2–3 minutes.
- The tofu should have light golden edges all over.
- Transfer to a plate.
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Ready when: tofu cubes have light golden-brown edges
Tip: Don't stir the tofu too much—let it develop a firm, golden crust by leaving it alone at first.
Cook the broccoli
- Add the broccoli florets to the hot wok (no need to add more oil; use the residual oil and moisture).
- Stir-fry over medium-high heat for 4–5 minutes, tossing every 30 seconds or so, until the broccoli is tender-crisp with some light browning on the florets.
- It should be bright green and just beginning to soften.
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Ready when: broccoli is tender-crisp and bright green with some browning on the edges
Tip: If the wok looks dry, the broccoli will stick; if this happens, add 1–2 tablespoons of water to create steam.
Add garlic and optional heat
- Push the broccoli to the side of the wok and add the minced garlic (5 cloves) to the empty space.
- Let it sit for 15–20 seconds until fragrant—don't let it brown.
- If using red pepper flakes (¼ tsp), sprinkle them in at the same time.
- Toss everything together.
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Ready when: garlic is fragrant and just beginning to color at the edges
Tip: Add the garlic at the end so it doesn't burn; burnt garlic tastes bitter.
Combine and glaze
- Return the tofu to the wok.
- Give the sauce a quick stir to ensure the cornstarch is suspended, then pour it over the tofu and broccoli.
- Toss everything together for 1–2 minutes over medium-high heat until the sauce thickens and evenly coats the vegetables and tofu.
- The sauce should look glossy and slightly translucent.
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Ready when: sauce is glossy, thickened, and coats the tofu and broccoli evenly
Tip: If the sauce is too thick, add a splash of water; if too thin, stir-fry for another 30 seconds.
Finish and serve
- Transfer to a serving bowl or individual plates.
- Garnish with sesame seeds and the dark green parts of the sliced green onions if using.
- Serve immediately over steamed rice or with rice noodles.
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Ready when: garnishes are distributed evenly
Tip: Add the green onion tops just before serving so they stay crisp and fresh.
Good to know
Tips
- Pressing the tofu is crucial—it removes moisture that would otherwise steam the tofu and prevent browning. Use a tofu press, or wrap the block in a clean kitchen towel and place a heavy skillet on top for 15 minutes.
- Work over high heat and have all ingredients ready before you start cooking. A stir-fry cooks fast, and scrambling for ingredients mid-cook will result in overcooked broccoli or burnt garlic.
- If you prefer a saucier stir-fry, increase the water to ⅓ cup (80 ml) and the cornstarch to 1½ tsp (7–8 g); for a thicker glaze, reduce the water to 3 tbsp (45 ml) and use 1 tsp of cornstarch.
- Serve immediately over rice, rice noodles, or even with crusty bread to soak up the savory sauce.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat for 2–3 minutes, adding a splash of water if the sauce has thickened too much. The tofu will soften slightly when reheated, but the broccoli will maintain its texture.
Substitutions
- firm tofu, pressed → Extra-firm tofu or even silken tofu (though it won't crisp as well). Extra-firm holds its shape best; silken tofu is delicate and works well if you skip the pan-frying step and gently fold it in at the end.
- broccoli florets → Bok choy, snap peas, bell peppers, or green beans, cut to similar sizes. Adjust cooking times slightly: snap peas and peppers need 2–3 minutes; bok choy needs 2–3 minutes for tender-crisp.
- dark sesame oil → Walnut oil or regular olive oil (not extra-virgin). The stir-fry will be less aromatic but still delicious. Use less of the substitute oil as regular oils are milder.
- rice vinegar → Lime juice or white vinegar (use 1 tsp instead of 1 tbsp to avoid overpowering). Lime adds brightness; white vinegar is sharper, so reduce the amount slightly.
