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Broccoli and Tofu Stir-Fry

Tender and crispy broccoli with tofu cubes in this easy 15 minutes Chinese stir-fry. This dish is vegan-friendly, and if you use tamari instead of soy sauce, you can make this dish gluten-free too.
Broccoli and Tofu Stir-Fry.
Broccoli and Tofu Stir-Fry.

I make a variation of this broccoli and tofu stir-fry once a week as it is quick and easy to prepare. It usually takes me 15 minutes from prepping to serving this dish.

When using vegetable or mushroom stock, this dish is vegan-friendly. And if you use tamari instead of soy sauce, this dish will be perfect for those who need a gluten-free diet.

Broccoli and firm tofu are widely available in most grocery stores, so you don’t need an extra trip to your local Asian market.

Arm with this recipe, you learn how to make an easy and authentic Chinese stir-fry. Feel free to use this recipe with other Chinese greens, such as bok choy, gailan, choy sum, or napa cabbage.

Ingredients for broccoli and tofu stir-fry: broccoli florets, firm tofu, garlic, stock, soy sauce, dark soy sauce, Shaoxing wine, sugar, pepper, and cornstarch.
Ingredients for broccoli and tofu stir-fry: broccoli florets, firm tofu, garlic, stock, soy sauce, dark soy sauce, Shaoxing wine, sugar, pepper, and cornstarch.

Ingredients for broccoli and tofu stir-fry

Broccoli

I use broccoli florets since I regularly stock my fridge with a big bag of broccoli florets from Costco, but you can use the stalks too if you are buying whole broccoli.

Firm/extra-firm tofu

We need the tofu to hold its shape and not fall apart from the cooking process. The best way to achieve this is to use firm or extra-firm tofu.

If your Asian market stocks fried tofu cubes, you can use those too. Please rinse fried tofu cubes in boiling water to remove excess oil before using them.

Garlic

Almost all Chinese vegetables stir-fry use garlic. I find it best if you can buy whole garlic and mince as needed. The pre-peeled ones are second best, and it is best to avoid the jarred minced garlic.

Stock

Stick to vegetable/mushroom stock for a vegan/vegetarian-friendly dish. If it is not necessary to prepare a vegan/vegetarian dish, you can also use chicken stock.

Shaoxing wine

Shaoxing wine is Chinese rice wine. You should be able to find this in most Asian markets.

If you need a substitute, you can use Chinese mi jiu (the one with clear color), Japanese sake, or dry sherry.

(Light) soy sauce

If possible, use Chinese soy sauce. My favorite is Pearl River Bridge light soy sauce and Kimlan soy sauce.

You can use Japanese Kikkoman soy sauce, but the taste is different from Chinese soy sauce.

TIPS: Soy sauce is not gluten-free. Use tamari to make the dish suitable for a gluten-free diet.

Dark soy sauce

The purpose of dark soy sauce is to give the sauce a darker color. If you don’t usually stock dark soy sauce in your pantry, you can omit it in this recipe.

Sugar

Pepper

Chinese and most Asian dishes use white pepper, but feel free to use black pepper if that’s what you have.

Cornstarch

We mix cornstarch with water to create a cornstarch slurry. The purpose of the cornstarch slurry is to thicken the sauce.

You can also use tapioca starch if you don’t have cornstarch.

(1) Sauté garlic. (2) Add broccoli florets. (3) Add tofu cubes and the sauce, and finally thicken the sauce with a cornstarch slurry.
(1) Sauté garlic. (2) Add broccoli florets. (3) Add tofu cubes and the sauce, and finally thicken the sauce with a cornstarch slurry.

How to cook broccoli and tofu stir-fry

Heat a wok over medium-high heat. Once the wok feels hot, add oil and swirl to coat the pan.

Add minced garlic and sauté for 30 seconds, or until the color turns golden brown.

Add broccoli florets and cook for 1 minute, stirring often. Add tofu cubes and the sauce, mix well and bring to a boil.

Once the sauce boils, add the cornstarch slurry and cook for another 2 minutes or until the sauce is thick.

Turn off the heat, transfer the dish to a serving plate, and serve immediately.

Transfer broccoli and tofu stir-fry to a serving plate and serve immediately.
Transfer broccoli and tofu stir-fry to a serving plate and serve immediately.

More easy Chinese stir-fry recipes

If you love this quick and easy broccoli and tofu stir-fry, you will love my other Chinese stir-fry recipes:

A quick 15 minutes Chinese stir-fry with broccoli and tofu.
A quick 15 minutes Chinese stir-fry with broccoli and tofu.

Broccoli and Tofu Stir-Fry

5.0 from 7 reviews

Author: Anita Jacobson

Categories:  

Cuisines: 

Ingredients:  

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Print Recipe

Ingredients

  • 2 tablespoon oil
  • 3 cloves garlic, minced
  • 450 gram (1 lb) broccoli florets, washed and drained
  • 1 block (450 gram / 1 lb) firm tofu, cut into cubes
  • cornstarch slurry (mix 1 tablespoon cornstarch + 2 tablespoon water)
  • Sauce (mix the following)
  • 1 cup stock (Note 1)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 2 tablespoon soy sauce (Note 2)
  • 2 tablespoon Shaoxing wine
  • 1 teaspoon dark soy sauce (optional)

Instructions

  1. Heat a wok over medium-high heat. Once the wok feels hot, add oil and swirl to coat the pan.
  2. Add minced garlic and sauté for 30 seconds, or until the color turns golden brown.
  3. Add broccoli florets and cook for 1 minute, stirring often. Add tofu cubes and the sauce, mix well and bring to a boil.
  4. Once the sauce boils, add the cornstarch slurry and cook for another 2 minutes or until the sauce is thick.
  5. Turn off the heat, transfer the dish to a serving plate, and serve immediately.

Notes

  • (1) Use vegetable/mushroom stock for a vegan-friendly dish. Use chicken stock for omnivores.
  • (2) Use tamari to make the dish gluten-free.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Holly | Beyond Kimchee Holly | Beyond Kimchee says:

    Tofu and broccoli are very nice combination. I like all the flavor that goes in to this recipe. I made a similar one a few years ago. I crumbled the tofu and squeeze out the moisture first before adding to the mixture. It was delicious. Here is the link. http://www.beyondkimchee.com/tofu-broccoli-salad/

    • Anita Anita says:

      Holly, your broccoli and tofu salad sounds scrumptious! I'm definitely going to give it a try :)

  • Ruthie Ruthie says:

    Anita, Loving this simple 15 minute recipe. Perfect for a quick meal to serve with rice. Will you share some more quick and simple 15 minute, maybe even 30 minute Indonesian/Asian stir-fries or other dishes? Maybe even create a quick meal category? :) Best, Ruthie

    • Anita Anita says:

      Hi Ruthie, that's a great idea. I have quite a lot of 15-30 minutes recipes already, just need to put them all in one new category. I guess I have a new homework now :)

  • Umroh Murah Umroh Murah says:

    Regarding this dish, my Mama also often make it. But more mixes such as carrots, ear mushrooms, sometimes there are meatballs as well. I like it very much. This article reminds me of Mama's loving cuisine

    • Anita Anita says:

      I see, more like "cap chai" then :) That must be really delicious.

  • Alison Alison says:

    This is my kind of meal! The tofu is perfectly seasoned and the broccoli has a nice texture. It's a healthy and delicious meal!

  • Irena Irena says:

    Super easy and quick, lots of flavor. I often make a similar one with beef or chicken but wanted to a do vegetarian one for Meatless Mondays.

  • Amanda Amanda says:

    This stir fry was tasty! The tofu made it nice and hearty, and that sauce added the best flavor. Quick and easy too!

  • Gina Gina says:

    I've been searching for tofu recipes and so happy I came across this. It was delicious, quick, and easy to make. Can't wait to make again!

  • veenaazmanov.com veenaazmanov.com says:

    Quick and easy and yummy combination too. Chinese recipes at my home is always a welcome.

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