Tofu and Broccoli Stir Fry

5 from 9 votes
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Make this easy tofu and broccoli for a healthy and delicious meal in 30 minutes! The tofu is cooked until perfectly browned and flavorful, then cooked with tender broccoli in a sticky ginger garlic sauce. {Vegan, Gluten-Free Adaptable}

Tofu with broccoli in brown sauce in frying pan

Tofu is a great ingredient if you want to create a delicious and healthy meal that is packed with protein. In the past I shared some very popular tofu recipes, including Crispy Marinated Tofu, Mapo Tofu, and General Tso’s Tofu. If you’ve tried any of these recipes, you’d know that with the proper preparation, you can turn plain-tasting tofu into a rich tasting feast.  

Cooking notes

(1) Marinate tofu is the key

We used a simple marinade that is savory and sweet, with a hint of sourness. Not only does it impart a great flavor, but the dark soy sauce also creates a beautiful char on the surface of the tofu.

TIP: When marinating the tofu, using a ziplock bag will help the marinade coat the tofu more evenly.

NOTE: I’ve found that pressing tofu before cooking is not necessary. All you need to do is drain the water from the package before cutting. Pressing tofu only makes a marginal difference and it isn’t really worth the trouble.

(2) Cook the broccoli in one pan

Instead of blanching the broccoli in a separate pot of water, I used a quick-steaming method to blanch the broccoli in the same skillet we use to cook the tofu. It will save you a lot of time and cleanup!

(3) Perfect for meal-prep

This tofu and broccoli holds up well in the fridge and is perfect for meal-prep. We decided not to use cornstarch to coat the tofu in order to make the dish healthier. But if you really love a crispy texture, you can coat the tofu with 1/3 cup of cornstarch once you drain it from the marinade (Recipe Step 5) before pan frying.

Chinese tofu and broccoli served with rice


Organizing your ingredients in groups will save counter space and make the cooking process easier.  Before cooking tofu and broccoli, all you need are four things on your countertop:

  • Marinated tofu
  • Chopped ginger and garlic in one bowl
  • Chopped broccoli
  • Mixed sauce
Tofu and broccoli ingredients

Cooking process

Cooking the tofu and broccoli is super simple. Here is how:

  1. Boil water in a skillet and add the broccoli
  2. Cook the broccoli until it’s done, then remove it
  3. Crisp the marinated tofu
  4. Add the ginger and garlic
  5. Thicken the sauce
  6. Stir in the broccoli and mix
How to make tofu and broccoli cooking step-by-step

That’s it!

The result is perfectly seasoned tofu and tender broccoli with a sticky sauce that’s just enough to coat the ingredients.

Top them on steamed rice and you’ll have a delicious and balanced meal in no time!

Other great way to use tofu

Tofu with broccoli in brown sauce over rice

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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Tofu and Broccoli Stir Fry | Make this easy tofu and broccoli for a healthy and delicious meal in 30 minutes! The tofu is cooked until perfectly browned and flavorful, then cooked with tender broccoli in a sticky ginger garlic sauce. {Vegan, Gluten-Free Adaptable}

Tofu and Broccoli Stir Fry

5 from 9 votes
Make this easy tofu and broccoli for a healthy and delicious meal in 30 minutes! The tofu is cooked until perfectly browned and flavorful, then cooked with tender broccoli in a sticky ginger garlic sauce. {Vegan, Gluten-Free Adaptable}
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4


  • 1 14 oz. / 400 g block firm (or extra firm tofu)




  • 2 1/2 tablespoon peanut oil (or vegetable oil)
  • 1 large head of broccoli
  • 1 tablespoon ginger , minced
  • 2 cloves garlic , minced


  • Cut the tofu into 3/4” (2 cm) cubes and place it in a sealable ziplock bag.
  • Combine all the marinade ingredients in a bowl and stir to mix well. Pour the marinade into the bag with the tofu. Press out as much air as possible and seal the bag. Gently swirl the bag around so all the tofu is coated with the marinade. Set aside, occasionally flipping as you finish your prep.
  • Combine all the sauce ingredients in a medium-sized bowl. Stir until the cornstarch is dissolved.
  • Cut the florets off the stalks of broccoli. If there is excess stem, peel it and cut it into 1/2” (1 cm) chunks. Wash them, drain them, and set them aside.
  • Drain the marinated tofu and discard the marinade.
  • Heat 1/3 cup of water in a large nonstick skillet over medium-high heat until boiling. Add the broccoli and cover with the lid. Steam until the broccoli is cooked to the tenderness you prefer, 2 minutes for a chewy texture or 3 minute for a softer one. Transfer the broccoli to a large plate. Wipe the pan with a few layers of paper towel held in a pair of tongs to get rid of any excess water.
  • Add 2 tablespoons of oil into the same pan. Add the tofu. Let cook until the bottom turns golden brown, 1 to 2 minutes. Flip and cook the other side until browned. Gently stir a few times with a spatula, then move the tofu onto one side of the pan.
  • Add the remaining 1/2 tablespoon of oil, the ginger, and the garlic to the other side of the pan. Stir a few times to release the fragrance. Then stir everything together.
  • Stir the sauce again to make sure the cornstarch is dissolved. Pour it into the pan and stir and cook until the sauce thickens.
  • Add the cooked broccoli and turn off the heat. Stir to coat everything with the sauce, then transfer everything to a serving plate.
  • Serve hot over steamed rice as a main dish.


Serving: 1serving, Calories: 199kcal, Carbohydrates: 12.7g, Protein: 10g, Fat: 13.5g, Saturated Fat: 2.4g, Sodium: 385mg, Potassium: 328mg, Fiber: 2.5g, Sugar: 4.6g, Calcium: 227mg, Iron: 2mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

Lilja Walter is a part of the Omnivore’s Cookbook team who work with Maggie closely to develop and test this recipe.

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Reader Questions and Reviews

  1. says:

    A very interesting recipe, I did something similar at home when I was a student, but then the recipe was a little different. I’ll try to make according to your recipe, thanks for the post with the recipe!

  2. Lee Chu says:

    I am new to following your posts. Do you have a recipe for fermented chili bean curd? I am in an area where it isn’t easy to get ingredients I believe are needed eg; Rice wine. If there is an ingredient I can substitute, I would appreciate the knowledge. I don’t have an Asian grocery, either. Why am I here? (Lol). Thank you for many tasty recipes.

  3. Kim says:

    In the recipe it says “Combine all the sauce ingredients in a medium-sized bowl. Stir until the sugar and cornstarch are dissolved.” but in the ingredients there’s only Sugar in the marinade?

    • Maggie says:

      Hi Kim, the marinade only contains sugar and it’s for marinating the tofu. And the sauce ingredients is used for cooking, which contains cornstarch.

      • Kim says:

        5 stars
        Thanks for replying! I made this recipe today (But instead of tofu, we used chicken) and me and my mom looooved it. Thank you for sharing!

  4. Pk says:

    Great recipe and was really easy to follow !

  5. Ruby says:

    Hey Maggie, thanks for a great recipe.

    I tried it out today, my sauce didn’t come out as dark, just want to double check the what 1/4 Cup vegetable stock is? Is 1/4 50ml?


    • Maggie says:

      Hi Ruby, 1/4 cup vegetable stock is 60ml. The veggie stock I used was very dark. That might be the reason.
      To add color to your sauce, you can use 1 teaspoon dark soy sauce instead of 1/2 teaspoon.

  6. Maya C. says:

    5 stars
    This recipe is spot on!

    I was looking for a recipe to recreate the food at our favorite Chinese food restaurant that is currently closed due to COVID. I figured I’d start with tofu and broccoli – easy enough, right? After scouring the web and coming up with a handful of recipe options, I decided to try this one and I’m so glad I did. The sauce came out PERFECT (flavor and texture) and I’m now able to replicate our favorite restaurant at home…well, except for the speed at which they churn out dishes. 😉

    My modifications – I did add cornstarch to the tofu, fry it first, and remove from the wok. I just stir fried the broccoli (fresh) in the wok instead of steaming it. Added the other ingredients and tossed the tofu back in at the end. Also added a can of straw mushrooms.

    Will make this dish again and again! Thank you for the recipe!

  7. ellen says:

    This is our go-to recipe that my husband makes! It’s amazing and so easy! Now that I’m making it, I just noticed that in your directions, #3, it states to dissolve the cornstarch & sugar in the sauce mixture– but there is no sugar listed in the sauce ingredients, only the marinade. As my hubby follow directions pretty much to a T, the sauce works out perfectly well w/out added sugar, especially if you have a very sweet hoisin! Enjoy!

  8. Josh Culver says:

    5 stars
    Great taste and easy to make!! Thanks!

  9. Whirled Peas says:

    5 stars
    It turned out so well! I skipped coating the tofu with corn starch (as suggested in the recipe) and it was still crispy and delicious. Thank you!

  10. Natasha says:

    5 stars
    Made this for dinner tonight, and it was delicious! I like that it was so fast and healthy, too. A great weeknight meal. Thanks for the recipe

  11. Jo Fichett says:

    5 stars
    This was excellent, despite me having to sub a couple of ingredients and omit the wine and sugar, it came out great!

  12. Sally Harr says:

    Didn’t have dark soy, but don’t think it suffered….I give it 5 stars and mark it Fabulous!!

  13. Maggie says:

    Delicious, thank you!

  14. Amelia P says:

    5 stars
    I LOVE this. I’ve tried a few tofu recipes before but have never managed to get it right. This recipe made it PERFECT. It was so simple, easy to follow, and AMAZING. My carnivorous partner even loved it. Thank you so much!

  15. Waffey says:

    5 stars
    I’ve been a vegetarian for 20+ years and I think this is the best, most flavorful tofu I have ever eaten! I didn’t discard the extra marinade, I cooked it with the tofu. Absolutely amazing! Next time I think I would just pan fry the broccoli in the same pan so it has more flavor.

  16. Jeff PS says:

    Looks amazing! Is it possible to adapt to use Chinese Broccoli instead?

    • Maggie Zhu says:

      Yes you totally can! Happy cooking 🙂

  17. Jenny Q. says:

    5 stars
    Delicious! I didn’t have broccoli so I used green beans. I also only had oyster sauce instead of hoisin but it was fantastic. My son and I really enjoyed it and I may add a little chicken next time as well.

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