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Broccoli and Tofu Stir Fry

Someone in your house is hungry and demand to be fed in less than 15 minutes. Does this sound familiar? Well, if you have one pound of broccoli and one block of firm tofu, you can make this tasty and healthy dish under 15 minutes, thus problem solved. Also, have I told you that this dish is vegan, and gluten free to boot, so no need to worry about fussy eaters.

Broccoli and Tofu Stir Fry

Broccoli and Tofu Stir Fry

Let’s begin with the prep work. In a mixing bowl, combine vegetable stock (or water and mushroom stock), sugar, ground white pepper (or black pepper), soy sauce, dark soy sauce (skip if you don’t have this), Shaoxing (or dry sherry, or sake if that’s what you have at home), and sesame oil in a mixing bowl. Then, prepare a corn starch slurry by mixing together 1 tablespoon corn starch with 2 tablespoon water. Finally, mince 3 cloves garlic, cut 1 block firm tofu into cubes, and wash 1 pound (450 gram) of broccoli florets.

Broccoli and Tofu Stir Fry

Broccoli and Tofu Stir Fry

Once the prep work is done, and we are ready to cook. Heat 2 tablespoon oil in a wok/frying pan over medium high heat. Sauté garlic until fragrant, then add broccoli and cook until it looks greener, probably 1 minute is enough. Then, add tofu cubes and sauce (the one with vegetable stock and soy sauce in it), and mix well. Once the sauce boils, add corn starch slurry and cook another 2 minutes to thicken the sauce. And we are done! Certainly, this is a dish that is doable in 15 minutes right?

Broccoli and Tofu Stir Fry

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Print Recipe


  • 2 tablespoon oil
  • 3 cloves garlic, minced
  • 1 pound (450 gram) broccoli florets, washed and drained
  • 1 block (about 400 gram) firm tofu, cut into cubes
  • Sauce (mix the following together)
  • 1 cup vegetable stock (or 1 cup water + 1/2 teaspoon mushroom stock granules)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground white/black pepper
  • 2 tablespoon soy sauce
  • 2 tablespoon Shaoxing wine (or Japanese sake, or dry sherry)
  • 1 teaspoon dark soy sauce (skip if you don't have this)
  • Corn starch slurry (mix the following together)
  • 1 tablespoon corn starch
  • 2 tablespoon water


  1. Heat oil in a wok/frying pan over medium high heat. Sauté garlic until fragrant, about 1 minute.
  2. Add broccoli into the wok/pan, stir, and cook until broccoli looks greener, about 1 minute.
  3. Add tofu cubes and sauce into the wok/pan, mix well.
  4. Once the sauce boils, add corn starch, and cook until the sauce is thickened, about 2 minutes.
  5. Turn off heat and serve immediately
Indonesian Pantry
Indonesian Kitchen


  • 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.

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