The Pantry
Chinese-inspired

Tofu stir fry with broccoli

Extra-firm tofu is pressed, lightly cornstarch-dusted, and pan-fried until crisp before broccoli is stir-fried in the same skillet with garlic, ginger, soy sauce, and rice vinegar. A quick cornstarch slurry turns the sauce glossy so it clings to every piece without getting heavy. Finished with scallions and sesame seeds, the recipe makes 2 satisfying servings for a fast weeknight dinner.

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Tofu stir fry with broccoli
~350 calper person · ~700 total
~$6.40meal total · ~$3.20 per person

Estimated calories and US ingredient costs.

For 4 servings, use a large 14-inch skillet or cook in two batches so the tofu and broccoli brown instead of steaming. Doubling the sauce in one bowl is fine, but keep the tofu in a single layer and add the broccoli only after the first batch has been removed from the pan.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Press and prep

~10 min

Press and prep.

Wrap the 14 oz extra-firm tofu in paper towels and set a skillet or other weight on top for 10 minutes while you work.

Cut the 12 oz broccoli florets into bite-size pieces.

In a small bowl, whisk together the 3 tbsp low-sodium soy sauce, 2 tbsp of the 1/4 cup water, 1 tbsp rice vinegar, 1 tsp packed brown sugar, 2 tsp minced garlic, 1 tsp minced fresh ginger, and 1 tsp toasted sesame oil.

In a second small bowl, stir the remaining 1 tbsp cornstarch with the remaining 1 tbsp water until smooth.

Ingredients
  • 14 oz total for recipeExtra-firm tofu, pressed and cut into 1-inch cubes
  • 12 ozBroccoli florets
  • 1 tbspCornstarch
  • 3 tbspLow-sodium soy sauce
  • 1/4 cup + 1 tbspWater, divided
  • 1 tbspRice vinegar
  • 1 tspPacked brown sugar
  • 2 tspGarlic
  • 1 tspFresh ginger
  • 1 tspToasted sesame oil
Step 2

Dust the tofu

~4 min

Dust the tofu.

Unwrap the tofu and pat it dry.

Toss the cubes with the 1/4 tsp kosher salt and the remaining 1 tbsp cornstarch until the surfaces look lightly chalky.

The coating should be thin, not pasty, so the tofu browns instead of steaming.

Ingredients
  • 14 oz total for recipeExtra-firm tofu, pressed and cut into 1-inch cubes
  • 1 tbspCornstarch
  • 1/4 tspKosher salt
Step 3

Crisp the tofu

~9 min

Crisp the tofu.

Heat 1 1/2 tbsp of the 2 tbsp neutral oil in a 12-inch skillet or wok over medium-high heat until it shimmers.

Add the tofu in a single layer and cook for 7 to 9 minutes, turning every couple of minutes, until the cubes are golden and crisp on at least two sides.

Ingredients
  • 14 oz total for recipeExtra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tbspNeutral oil
Step 4

Cook the broccoli

~4 min

Cook the broccoli.

Add the remaining 1/2 tbsp neutral oil to the skillet, then add the broccoli.

Stir-fry for 2 minutes, scraping up any browned bits from the tofu.

Add the remaining 1 tbsp water, cover the pan, and cook for 1 to 2 minutes more until the broccoli is bright green and just tender at the stem.

Ingredients
  • 12 oz total for recipeBroccoli florets
  • 1/2 tbspNeutral oil
  • 1 tbspWater, divided
Step 5

Thicken the sauce

~1 min

Thicken the sauce.

Uncover the pan and pour in the soy sauce mixture.

Stir and scrape the bottom so the garlic and ginger do not catch.

Stir the cornstarch slurry again, then drizzle it into the skillet while stirring.

Simmer for 30 to 60 seconds until the sauce turns glossy and lightly thickens around the broccoli.

Step 6

Finish together

~1 min

Finish together.

Return the tofu to the skillet and fold gently for about 1 minute so the cubes pick up the sauce without losing their crust.

If the sauce tightens too quickly, keep the pan over low heat and stir just until everything is evenly coated and hot.

Step 7

Serve

~15 min

Take the skillet off the heat and fold in the sliced scallions.

Sprinkle the sesame seeds over the top

Ingredients
  • 2Large scallions
  • 1 tspSesame seeds
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Tofu stir fry with broccoli: Transfer the tofu to a plate.

Tofu stir fry with broccoli: Serve.

Tofu stir fry with broccoli: then spoon the stir-fry into warm bowls or plates, making sure the glossy sauce is distributed over both the tofu and broccoli.

Tofu stir fry with broccoli: Serve immediately while the tofu is still crisp at the edges.

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Ingredients

For 2 people

  • 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
  • 12 oz broccoli florets, cut into bite-size pieces
  • 2 tbsp neutral oil
  • 2 tbsp cornstarch
  • 3 tbsp low-sodium soy sauce
  • 1/4 cup water, divided
  • 1 tbsp rice vinegar
  • 1 tsp packed brown sugar
  • 2 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1/4 tsp kosher salt
  • 1 tsp toasted sesame oil
  • 2 large scallions, thinly sliced
  • 1 tsp sesame seeds

Method

  1. Press and prepWrap the 14 oz extra-firm tofu in paper towels and set a skillet or other weight on top for 10 minutes while you work. Cut the 12 oz broccoli florets into bite-size pieces. In a small bowl, whisk together the 3 tbsp low-sodium soy sauce, 2 tbsp of the 1/4 cup water, 1 tbsp rice vinegar, 1 tsp packed brown sugar, 2 tsp minced garlic, 1 tsp minced fresh ginger, and 1 tsp toasted sesame oil. In a second small bowl, stir the remaining 1 tbsp cornstarch with the remaining 1 tbsp water until smooth.
  2. Dust the tofuUnwrap the tofu and pat it dry. Toss the cubes with the 1/4 tsp kosher salt and the remaining 1 tbsp cornstarch until the surfaces look lightly chalky. The coating should be thin, not pasty, so the tofu browns instead of steaming.
  3. Crisp the tofuHeat 1 1/2 tbsp of the 2 tbsp neutral oil in a 12-inch skillet or wok over medium-high heat until it shimmers. Add the tofu in a single layer and cook for 7 to 9 minutes, turning every couple of minutes, until the cubes are golden and crisp on at least two sides. Transfer the tofu to a plate.
  4. Cook the broccoliAdd the remaining 1/2 tbsp neutral oil to the skillet, then add the broccoli. Stir-fry for 2 minutes, scraping up any browned bits from the tofu. Add the remaining 1 tbsp water, cover the pan, and cook for 1 to 2 minutes more until the broccoli is bright green and just tender at the stem.
  5. Thicken the sauceUncover the pan and pour in the soy sauce mixture. Stir and scrape the bottom so the garlic and ginger do not catch. Stir the cornstarch slurry again, then drizzle it into the skillet while stirring. Simmer for 30 to 60 seconds until the sauce turns glossy and lightly thickens around the broccoli.
  6. Finish togetherReturn the tofu to the skillet and fold gently for about 1 minute so the cubes pick up the sauce without losing their crust. If the sauce tightens too quickly, keep the pan over low heat and stir just until everything is evenly coated and hot.
  7. ServeTake the skillet off the heat and fold in the sliced scallions. Sprinkle the sesame seeds over the top, then spoon the stir-fry into warm bowls or plates, making sure the glossy sauce is distributed over both the tofu and broccoli. Serve immediately while the tofu is still crisp at the edges.

Before you cook

What to get ready

Wide nonstick or well-seasoned skillet, clean towel for pressing, spatula and sauce bowl.

Press tofu before cubing and cut broccoli into bite-size florets; stir the starch slurry again just before use.

If something needs adjusting

Tofu crust tears in the pan

Leave pieces undisturbed until they release naturally, then turn with a thin spatula.

Sauce pools around the tofu

Reduce it before combining, then toss briefly. A wet sauce added too early softens the browned surface.

Store for later

Refrigerate tofu in shallow containers and reheat to 165°F. Store crisp tofu separately from sauce when possible and combine after reheating.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use peeled broccoli stems along with florets to get more from the bunch.

Next use for your ingredients: Chicken broccoli stir fry →

Calculate this meal with your own prices →

How to Make Crispy Tofu →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Keep the skillet hot and do not crowd the tofu. If the cubes sit too close together, they steam and shed their crust. A 12-inch pan gives the broccoli room to sear, and the sauce stays glossy instead of turning watery.

Make it work for you

Swap the broccoli for an equal weight of broccolini or cauliflower florets if you want a different vegetable. Broccolini cooks a little faster and usually needs less covered steaming, while cauliflower needs a bit more time under the lid before the sauce goes in. Keep the tofu timing the same so the coating stays crisp.

Use more of your tofu and soy sauce in tofu teriyaki.

Why use cornstarch on the tofu and in the sauce?

The cornstarch does two jobs here. On the tofu, it forms a thin shell that browns quickly and helps the cubes stay crisp after the sauce is added. In the sauce, a small slurry thickens the pan juices just enough to cling to the broccoli instead of pooling at the bottom.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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