August 31, 2026
Broccoli Tofu Stir-Fry
Last Updated on 3 hours ago by Ashley
I love a good takeout-inspired dinner, and this Broccoli Tofu stir-fry has all the savory, saucy flavors I crave in Broccoli Beef, but with a plant-based twist! Instead of sliced beef, I use grated tofu, which cooks up golden and crispy with a delicious ground-like texture that soaks up the savory-sweet sauce. Add broccoli, garlic, ginger, and fresh red chilies, and you have a quick, flavorful stir-fry that’s perfect served over rice for an easy weeknight dinner!
Table of Contents
where did broccoli beef originate? why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more easy stir-fry recipesBroccoli Tofu Stir-Fry
There are some takeout dishes that are just too good not to recreate at home, and for me, broccoli beef is high on that list! For this version, I wanted to make those flavors the star while giving the dish a vegan twist with grated tofu. Grating the tofu instead of cubing it gives it a really nice texture in the pan. The smaller pieces get golden and crispy, while also soaking up the marinade and sauce. I threw in a few red chilies because I had them in the fridge, and honestly, I loved the little bit of heat they added! The end result is a simple, flavorful tofu and broccoli stir-fry that’s inspired by a takeout favorite and made entirely plant-based.
Where Did Broccoli Beef Come From?
Broccoli Beef is an American Chinese Classic
Beef and broccoli is widely categorized as an American Chinese dish, rather than a traditional dish that originated in mainland China. The dish is generally understood to have developed within Chinese American communities, while drawing inspiration from Cantonese stir-fried beef dishes.
The Cantonese Connection
One of the most interesting connections is to beef with gai lan, or Chinese broccoli. Gai lan is a leafy green with thicker stems and a somewhat more pronounced, earthy flavor than the familiar Western broccoli. Beef and gai lan is a classic Cantonese combination, and recipes commonly use high-heat stir-frying, garlic, ginger, soy sauce, and other savory seasonings.
So Why Do We Use Regular Broccoli?
The American Chinese version evolved around ingredients that were more familiar and accessible in the United States. Instead of gai lan, the dish became associated with the broccoli florets most Americans were more familiar with. The resulting combination of beef, broccoli, and a glossy savory sauce became a staple of American Chinese restaurant menus.
How This Tofu Stir-Fry is Inspired by the Original
That history is part of what inspired this version. I’m keeping the broccoli, savory sauce, marinade, garlic-and-ginger flavor profile, and stir-fry method that make broccoli beef so recognizable, but swapping the sliced beef for grated tofu. Rather than trying to make tofu look like beef strips, grating it creates a different texture altogether: small, crumbled pieces that brown beautifully and give the sauce plenty of surface area to cling to! The result is not meant to be a traditional broccoli beef recipe. It’s a tofu stir-fry inspired by the flavors and format of a beloved American Chinese classic.
Why You’ll Love This Recipe
- It has all the takeout vibes: This tofu stir-fry has the savory, slightly sweet, garlicky sauce and tender-crisp broccoli you love about classic broccoli beef!
- It’s an easy weeknight dinner: The ingredients come together quickly in one pan, making this a great option when you want something flavorful without a complicated cooking project.
- It’s a delicious way to eat more tofu: If you’re not usually excited about tofu, this is a fun way to prepare it. The grated texture and bold sauce make it anything but boring! Even the biggest tofu skeptics love this dish when I make it for them.
- Weeknight-friendly: It’s quick, easy, and doesn’t require a long list of complicated ingredients.
- Seriously good over rice: Because what’s a saucy stir-fry without something to soak up all that delicious sauce?
Step-by-Step Instructions
1. Prep the Tofu & Sauce:
In a large bowl, toss shredded tofu with 2 tablespoons vegan oyster sauce, 1 tablespoon dark soy sauce, and ½ teaspoon salt.
In a separate bowl, whisk together vegetable broth, cornstarch, low-sodium soy sauce, remaining 2 tablespoons vegan oyster sauce, 1 tablespoon dark soy sauce, Shaoxing wine, black pepper, MSG (if using), and ½ teaspoon salt until smooth. Set both aside.
2. Steam Broccoli:
Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Add broccoli florets and remaining 1 teaspoon salt. Cover and cook 3 to 5 minutes, stirring occasionally, until tender-crisp. Transfer to a plate and set aside.
3. Sear Tofu and Aromatics:
Add remaining tablespoon of oil to the same pan. Once hot, add seasoned tofu and cook 12 to 15 minutes, stirring frequently, until golden-brown with crisp edges. Add diced onion and chilies, cooking 1 to 2 minutes until translucent. Stir in minced garlic and cook another minute until fragrant.
4. Thicken Sauce:
Reduce heat to medium. Pour in the prepared sauce and simmer 3 to 5 minutes, stirring occasionally, until slightly thickened and glossy.
5. Finish & Serve:
Return broccoli to the pan and toss until thoroughly coated in sauce. Serve immediately over cooked rice. Garnish with toasted sesame seeds and sliced green onion if desired.
Tips and FAQs
- Preparing the tofu: Press the tofu before grating to remove excess moisture, this helps it brown instead of steam. Use the large holes of a box grater for a coarse, ground texture.
- Grate the tofu on the larger side: A box grater with larger holes works well here. You want small, uneven pieces rather than finely shredded tofu so it has enough texture to brown without disappearing into the sauce.
- Prep everything before you start cooking: Stir-fries move quickly, so have your sauce, vegetables, aromatics, and tofu ready to go before you turn on the heat.
Do I need to press the tofu before grating it?
I recommend it, especially if you want crispy tofu. Pressing removes excess moisture, which helps the grated tofu brown rather than steam in the pan.
How do I store leftovers?
Store leftover tofu stir-fry in an airtight container in the refrigerator for several days. The tofu will soften as it sits, but reheating it in a skillet over medium-high heat can help bring back some of the texture.
Can I meal-prep this tofu stir-fry?
Yes. For the best texture, I’d keep the tofu and broccoli separate from the rice if you’re meal prepping and reheat everything in a skillet rather than the microwave when possible.
A New Way to Do Broccoli Beef
If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Broccoli Tofu Stir-Fry
Ingredients
- 1 (16-ounce) extra-firm tofu, pressed and shredded on the large side of a box grater
- 3 tablespoons vegan oyster sauce, (or hoisin sauce), divided
- 2 tablespoons dark soy sauce, divided
- 1 ½ teaspoon salt, divided
- ⅔ cup vegetable broth
- 1 tablespoon cornstarch
- ¼ cup low-sodium soy sauce
- 2 tablespoon Shaoxing wine (or Mirin)
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon MSG, optional
- 2 tablespoons neutral oil, such as avocado or canola, divided
- 1 pound broccoli trimmed and cut into 2”- inch florets (about 6 cups)
- 1 white onion, diced (about 1 cup)
- 2 red jalapeno, (or Fresno chilies), deseeded and diced
- 8 cloves fresh minced garlic
- Cooked rice, for serving
- Toasted sesame seeds, for garnish, optional
- Thinly sliced green onion, for garnish, optional
Instructions
- Place the shredded tofu in a large bowl and season with 2 tablespoons of the vegan oyster (or hoisin) sauce, 1 tablespoon dark soy sauce, and ½ teaspoon salt. Toss to coat and set aside.
- Next, make the sauce. Place the broth in a bowl with the cornstarch and whisk to combine. Pour in the low-sodium soy sauce, remaining 2 tablespoons of vegan oyster sauce and 1 tablespoon dark soy sauce, Shaoxing wine (or Mirin), black pepper, MSG (if using), and ½ teaspoon salt. Whisk again to combine and set aside.
- Heat 1 tablespoon of oil in a large sauté pan or wok over medium-high heat. Once the oil is hot, add the broccoli florets and season with the remaining 1 teaspoon of salt, stirring to combine. Cover and cook until tender-crisp, stirring occasionally, 3 to 5 minutes. Remove and set aside.
- Heat the remaining tablespoon in the same pan over medium-high heat. Once it’s hot, add the tofu and cook, stirring often, until golden-brown and crisp around the edges, 12 to 15 minutes.
- Add the onions and chilies and cook until the onions are translucent, 1 to 2 minutes. Then add the garlic and cook for another minute or so, until fragrant.
- Reduce the heat to medium and pour in the sauce. Simmer for 3 to 5 minutes, stirring occasionally, until it slightly thickens.
- Add the broccoli and toss until thoroughly combined.
- Serve with rice and garnish with toasted sesame seeds and thinly sliced green onion (if using). Enjoy!
