Broccoli Tofu Stir-Fry
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!
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!
Video
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