Broccolini & Tofu Stir-Fry

5.0 from 11 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 4


  • 450 gram (1 lb) firm/extra-firm tofu
  • 4 cloves garlic, minced
  • 2-3 chilies, thinly sliced
  • 450 gram (1 lb) broccolini, chop into bite-size pieces
  • 1/4 cup water
  • cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon water)
  • 2 scallions, thinly sliced
  • Sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper


  1. Fry tofu: Drain and pat dry tofu and cut into 16-20 pieces. Pan-fry the tofu with a little oil on a non-stick frying pan (or a well-seasoned cast-iron skillet) until golden brown and set aside.
  2. Sauté aromatics: Heat 2 tablespoons of oil in a wok over medium-high heat. Sauté garlic and chilies until fragrant, about 2 minutes.
  3. Add broccolini: Add broccolini and 1/4 cup of water. Mix well, cover the wok, and let the broccolini rests for 2 minutes, or until wilted.
  4. Add tofu and sauce: Add fried tofu and all the sauce ingredients, mix well, and cook for 2 minutes.
  5. Thicken the sauce: Add cornstarch slurry and stir until the sauce is thick.
  6. Add scallions: Toss in scallions and mix gently. Turn off the heat, transfer to a serving plate, and serve the dish immediately.

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