Sesame-Ginger Tofu and Broccoli Stir-Fry

This stir-fry is inspired by General Tso's tofu, but skips the cornstarch-battered, deep-fried version in favor of pan-sautéed tofu that's just as crisp on the outside without the extra oil and mess. Tossed with plenty of broccoli in a savory, sweet, and spicy sauce, it comes together quickly and makes a satisfying weeknight dinner on its own or spooned over rice.

What makes this version worth keeping in your regular rotation is how much flavor the sauce packs in for so little effort - a quick simmer of soy sauce, ginger, garlic, chili oil, and a touch of sugar and vinegar does all the work. Once the tofu is pressed and the broccoli is chopped, the whole dish comes together start to finish in well under 30 minutes.

Key Ingredients & Substitutions

• Extra-firm tofu - pressing it well before cooking is what gets it golden and crisp rather than soggy. An EZ Tofu Press makes quick work of this if you cook with tofu often.
• Arrowroot or cornstarch - either works to thicken the sauce; arrowroot gives a slightly glossier finish, but cornstarch is the more common pantry staple.
• Chili oil - this brings both heat and flavor in one ingredient. If you don't have it, sesame oil plus a few dashes of sriracha makes a good substitute, as the recipe itself suggests.
• Fresh ginger and garlic - these are the backbone of the sauce's flavor. Use fresh rather than dried for the brightest results, and don't be shy with the ginger if you like it assertive.
• Broccoli - cut into bite-sized florets so it cooks evenly and picks up plenty of sauce. A steam-and-toss method keeps it bright green and tender-crisp rather than mushy.

Helpful Tips

• Press the tofu well before cutting it - the drier it is going into the pan, the better it browns and crisps instead of steaming.
• Don't crowd the tofu in the skillet. Give the pieces room to make contact with the pan so they develop a good golden crust on most sides.
• Mix the sauce while the tofu cooks so it's ready to go the moment the broccoli is tender-crisp - the sauce thickens quickly once it hits the hot pan.
• Taste the finished sauce before serving and adjust with a little extra soy sauce if it needs more savory depth.

Variations

Swap the broccoli for a mix of broccoli and bell peppers, snap peas, or baby corn if you want more color and variety in the stir-fry. Tempeh or a plant-based chicken substitute can stand in for the tofu if that's what you have on hand. For a milder version, cut back on the chili oil and let the ginger and garlic carry more of the flavor.

Serving Ideas

Serve this over hot cooked brown rice for a complete meal, or on its own for a lighter, lower-carb dinner. It also pairs nicely with a simple cucumber salad on the side to balance out the warmth of the chili oil.

Storing & Freezing

Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to help the tofu regain some of its crispness, or use the microwave if you're short on time. This dish doesn't freeze particularly well, since both the tofu and broccoli change texture considerably once thawed.

Recipe

Sesame-Ginger Tofu and Broccoli Stir-Fry

4.71 from 14 votes

This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 3 to 4

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Ingredients

For the tofu

• 14- to 16- ounce tub extra-firm tofu drained and well blotted or pressed
• 2 tablespoons safflower oil

Sauce

• 1 tablespoon arrowroot or cornstarch
• ¾ cup water
• 2 tablespoons soy sauce
• 1 ½ T chili oil or 1 tablespoon sesame oil plus sriracha sauce to taste
• 2 teaspoons grated fresh ginger or more, to taste
• 2 tablespoons natural granulated sugar
• 1 tablespoon rice vinegar or other mild vinegar

Everything else

• 2 to 3 cloves garlic minced
• Large broccoli crown cut into bite-sized florets
• Sesame seeds
• Dried red chili pods or red pepper flakes optional
• Cooked brown rice for serving optional

US Customary - Metric

Instructions

• Cut the tofu into 6 slabs crosswise. Blot well on paper towels or clean tea towels (or use the a tofu press ahead of time for making the tofu nice and firm), then cut into dice.
• Heat the oil in a large skillet or steep-sided stir-fry pan. Add the tofu and and sauté over medium-high heat until golden and crisp on most sides, stirring often. This will take from 8 to 10 minutes or so. Remove the tofu to a plate and set aside.
• Meanwhile, combine the arrowroot or cornstarch with ¼ cup of the water in a small mixing bowl. Stir until dissolved, then add the remaining sauce ingredients. Stir together and set aside.
• Wipe out the pan in which you sautéed the tofu. Add the garlic and just a little water, and cook over low heat for 2 minutes.
• Add the broccoli and just enough additional wanter to keep the pan moist; cover and cook over medium-high heat until bright green and tender-crisp, about 3 to 4 minutes.
• Stir the tofu and sauce in with the broccoli and cook until the sauce thickens. Taste to see if you’d like more soy sauce.
• Garnish with sesame seeds and the optional chili pods or chili flakes, and serve at once on its own or over hot cooked rice.

Nutrition (Estimate per Serving)

Calories: 270kcalCarbohydrates: 15gProtein: 11gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 758mgPotassium: 243mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 1mgCalcium: 51mgIron: 2mg

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Frequently Asked Questions

Can I bake the tofu instead of pan-frying it?

Yes - toss the pressed, cubed tofu with a little oil and bake at 400°F for about 25 minutes, flipping halfway, until golden and firm. It won't be quite as crisp as pan-searing, but it's a hands-off option if you'd rather not stand at the stove.

Is this recipe very spicy?

It has a moderate kick from the chili oil, but you're in full control - use less chili oil (or swap in plain sesame oil) for a mild version, or add extra sriracha or red pepper flakes if you like more heat.

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