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Broccoli Tofu Stir Fry
55min
4 servings
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This vibrant Broccoli Tofu Stir Fry with White Rice combines crisp-tender broccoli florets with perfectly seared tofu cubes in a savory, aromatic sauce, all served over a bed of fluffy white rice. The tofu is first pressed and marinated to absorb maximum flavor, then stir-fried until golden. Fresh ginger and garlic create a fragrant base, while the simple yet flavorful sauce brings everything together. Quick to prepare and packed with protein and nutrients, this versatile plant-based dish delivers satisfying texture and balanced flavors in every bite.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
5 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Soy
Ingredients
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Steps
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Start the rice
- Rinse rice in cold water until water runs clear. - In a medium saucepan, combine rice, water, and salt. - Bring to a boil over high heat. - Once boiling, reduce heat to low, cover with a tight-fitting lid. - Simmer for 15-18 minutes until water is absorbed.
Press the tofu
- Remove tofu from packaging and drain. - Place tofu between paper towels on a plate. - Put a heavy object on top to press out excess water. - Press for at least 15 minutes, changing paper towels once.
Prepare the tofu
- Cut pressed tofu into 1-inch cubes. - Place in a shallow dish.
Prepare the marinade
- In a small bowl, mix soy sauce and sesame oil. - Pour over tofu cubes. - Gently toss to coat. - Let marinate for 10 minutes.
Prepare the broccoli
- Wash thoroughly. - Cut into bite-sized florets.
Prepare the garlic
- Peel the garlic cloves. - Mince finely.
Prepare the ginger
- Peel the ginger. - Grate or mince finely.
Prepare the green onions
- Wash thoroughly. - Trim off roots and any wilted parts. - Slice thinly, separating white and green parts.
Prepare the bell pepper
- Wash thoroughly. - Remove stem and seeds. - Cut into thin strips.
Make the sauce
- In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and water. - Add cornstarch and whisk until completely dissolved. - Set aside.
Cook the tofu
- Heat a large wok or skillet over medium-high heat. - Add vegetable oil. - When oil is hot, add marinated tofu cubes. - Cook for 2-3 minutes per side until golden brown. - Remove tofu from pan and set aside.
Stir-fry aromatics
- Add remaining vegetable oil to the same pan. - Add minced garlic, ginger, and white parts of green onions. - Stir-fry for 30 seconds until fragrant.
Cook the broccoli
- Add broccoli florets to the pan. - Stir-fry for 3-4 minutes until bright green and crisp-tender.
Add bell pepper
- Add red bell pepper strips. - Stir-fry for 2 more minutes.
Return tofu to pan
- Add the cooked tofu back to the pan. - Toss gently to combine with vegetables.
Add the sauce
- Give the sauce a quick stir (cornstarch may have settled). - Pour sauce over the tofu and vegetables. - Stir continuously as the sauce thickens, about 1-2 minutes.
Season with spice
- Add red pepper flakes. - Toss to combine.
Finish with sesame oil
- Drizzle remaining sesame oil over the stir-fry. - Toss gently to incorporate.
Finish the rice
- When rice is done, remove from heat. - Let stand, covered, for 5 minutes. - Fluff with a fork.
Garnish
- Sprinkle with sesame seeds. - Add green parts of sliced green onions.
Serve
- Divide rice among four plates or bowls. - Top with the broccoli tofu stir-fry. - Serve immediately.
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