Vegan Broccoli Stir Fry
I absolutely love how this stir fry comes together in just 20 minutes, with vibrant broccoli florets that retain their crunch and a savory sauce that clings to every piece. The aroma of garlic and ginger sizzling in the wok always makes my kitchen smell incredible, and the final dish is so satisfying with its perfect balance of salty, sweet, and umami flavors. It's become one of my go-to recipes when I want something nutritious but full of flavor that doesn't require hours in the kitchen.
Ingredients
- ☐ broccoli — 2 heads, cut into florets, stems thinly sliced
- ☐ tofu — 14 oz firm, pressed and cubed
- ☐ soy sauce — ¼ cup tamari or gluten-free soy sauce
- ☐ sesame oil — 2 tablespoons, divided
- ☐ garlic — 4 cloves, minced
- ☐ ginger — 1 tablespoon, freshly grated
- ☐ rice vinegar — 1 tablespoon
- ☐ maple syrup — 1 tablespoon
- ☐ cornstarch — 1 tablespoon
- ☐ vegetable broth — ¼ cup
- ☐ red pepper flakes — ½ teaspoon, optional for heat
- ☐ sesame seeds — 1 tablespoon, for garnish
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes. In a small bowl, whisk together tamari, rice vinegar, maple syrup, and cornstarch until smooth.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove tofu from the pan and set aside.
Add the remaining 1 tablespoon of sesame oil to the same wok. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant. Be careful not to burn the garlic.
Add the broccoli florets and sliced stems to the wok. Pour in vegetable broth, cover, and steam for 3-4 minutes until broccoli is bright green and crisp-tender.
Uncover and add the cooked tofu back to the wok. Pour the sauce over everything and toss continuously for 2 minutes until sauce thickens and coats all ingredients evenly.
Remove from heat and sprinkle with red pepper flakes if using. Garnish with sesame seeds and serve immediately over steamed rice or noodles.
Recipe notes
For extra protein, add edamame or chickpeas along with the broccoli. This stir fry is best served immediately while the broccoli is still crisp-tender. Store leftovers in an airtight container for up to 3 days, though the broccoli will soften slightly upon reheating.
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