Tofu and Broccoli Stir Fry

broccoli tofu stir-fry on plate
Prep Time:
25 mins
Total Time:
40 mins

This vegetarian, broccoli tofu stir-fry is delicious over brown rice or noodles.


  • 1 package (14 ½ ounces) firm tofu, drained, cut crosswise into 6 slabs (about ¾ inch wide), each slab halved horizontally and cut into triangles

  • 1 ½ pounds broccoli, stalks trimmed, peeled, and cut into ¼-inch rounds, florets separated into bite-size pieces

  • Coarse salt

  • 2 tablespoons vegetable oil

  • 3 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • ¼ teaspoon red-pepper flakes

  • 4 garlic cloves, minced

  • 1 tablespoon cornstarch

  • ½ cup cashews, toasted


  1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.

  2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.

  3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.

  4. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.

  5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Cook's Notes

To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4.

Related Articles