Tofu Broccoli Stir Fry

Tutorial video

Ingredients (18)

• 350 g extra firm tofu
• 1 tablespoon corn starch (for coating)
• 3 tablespoon cooking oil (light olive oil)
• 1/4 teaspoon salt
• 130 g onion, sliced
• 300 g broccoli florets
• 1.5 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon chili flakes
• 1/3 cup green onion, sliced
• 2 teaspoon sesame oil
• 1 cup low-sodium vegetable broth
• 1.5 tablespoon soy sauce or tamari
• 2 tablespoon dark soy sauce
• 1 tablespoon white vinegar
• 1.5 tablespoon maple syrup
• 1/4 teaspoon black pepper
• 1.5 tablespoon corn starch (for sauce)

Nutrition (per serving)

Calories

278 kcal

Carbohydrate

23 g

Protein

8.5 g

Fat

13.5 g

Fiber

3 g

Sodium

1054 mg

Calcium

121 mg

Potassium

331 mg

Iron

2 mg

Zinc

0.9 mg

Magnesium

48 mg

Cholesterol

0 mg

Instructions

• Drain the tofu, cut into 1‑inch cubes, and toss with 1 tablespoon corn starch to coat.
• In a small bowl whisk together vegetable broth, soy sauce, dark soy sauce, white vinegar, maple syrup, black pepper, and 1.5 tablespoon corn starch; set aside.
• Heat a pan over medium‑high heat, add cooking oil, tofu and salt, and fry for about 30 seconds.
• Reduce heat to medium‑low and add garlic, ginger, and chili flakes; stir‑fry 2–3 minutes.
• Add sliced onion and broccoli florets, increase heat to medium‑high and stir‑fry 2–3 minutes until onion softens and broccoli is tender‑crisp.
• Stir the prepared sauce to recombine any settled corn starch, then pour it over the vegetables.
• Cook, stirring, on medium‑high heat for 4–5 minutes until the sauce thickens to the desired consistency.
• Serve hot with steamed jasmine rice.