Broccoli and Cauliflower/ Tofu Recipes: Easy and Versatile/ Tofu, Tempeh, and Vegan Sausage Main Dishes/ Vegan Recipes

Sesame-Ginger Tofu and Broccoli Stir-Fry

Sesame-ginger tofu and broccoli

This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. I’ve tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too. 

Sesame-ginger tofu and broccoli

Sesame-Ginger Tofu and Broccoli Stir-Fry

This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu.
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Course: Tofu main dish
Cuisine: Asian
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 to 4
Author: Veg Kitchen

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
  • 3/4 cup water
  • 2 tablespoons soy sauce
  • 1 1/2 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

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 1/4 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.

 

Sesame-ginger tofu and broccoli recipe

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7 Comments

  • Reply
    KW
    September 4, 2015 at 5:54 pm

    I’ve made this several times and it always turns out delicious! My new favourite way to prepare broccoli. It’s best over rice but it’s also good over noodles.

    • Reply
      Nava
      September 7, 2015 at 3:33 pm

      Thank you for weighing in; so glad you enjoy this!

  • Reply
    Kassie
    October 12, 2015 at 11:04 pm

    I like tofu but have never prepared it myself. What kind of tofu do we buy? There are so many choices at the grocery store I have been intimidated. This recipe looks like a winner and I would love to try it.

    • Reply
      Nava
      October 15, 2015 at 4:40 pm

      Sorry for the delayed response, Kassie. I see that I neglected to specify the type of tofu, and I apologize for that. It has been amended. For this recipe, the best type to use is the extra-firm that comes in 14-to 16-ounce tubs. I hope that helps!

  • Reply
    dmitri
    January 28, 2016 at 6:27 am

    I like to freeze the tofu and thaw it before I use it. Improved texture for me.

  • Reply
    Mimi
    February 23, 2016 at 11:33 am

    I am featuring this in my Food from Around the World class in March (crediting you, of course). Thanks for another great recipe, Nava!!

    • Reply
      Nava
      March 5, 2016 at 10:04 pm

      Thanks so much for sharing with your class, Mimi! I hope they enjoyed it (or will enjoy it if forthcoming) …

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