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sticky tofu and broccoli bowl

Sticky Tofu and Broccoli Stir Fry

Crispy tofu and broccoli tossed in a flavorful sticky sweet and sour sauce. This is a simple and easy meal that is ready in no time.

Course Main Course
Keyword 10 ingredients or less, 30-minute meals, sticky tofu and broccoli stir fry, vegan dinner recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 3 servings
Author Taavi Moore

Ingredients

  • 14 oz. extra-firm tofu
  • 2 tbsp cornstarch
  • 2 cloves of garlic, grated (approx. ¾ tbsp)
  • 1-inch piece of fresh ginger, grated (approx. 1 heaping tbsp)
  • cup tamari (or low-sodium soy sauce)
  • 1 tbsp + 1 tsp brown sugar
  • Juice from ½ medium lime
  • 3 cups (218g) broccoli florets

Instructions

  1. Preheat the oven to 425°F. Press and drain the tofu. Cut into cubes and add to a large bowl. Sprinkle over cornstarch and carefully toss to coat the tofu. Spread out tofu cubes onto a lined baking sheet. Bake for 20 mins, flip, then 8 minutes more. 

  2. While tofu is baking, prepare the sauce and broccoli. In a large skillet, whisk together all sauce ingredients. Bring to a low boil, then lower the heat and simmer for 3-4 minutes until slightly thickened (it will thicken more once it's tossed with the tofu). Pour into a bowl and set aside. 

  3. Add 1 tsp of oil (such as coconut) to the same skillet. Heat over medium-high then add broccoli. Saute broccoli for 3-4 minutes until tender and brown, stirring occasionally.

  4. Once the tofu is done baking, add to the skillet. Pour in the sauce and stir well. Cook for 1-2 minutes until sauce thickens and saturates the broccoli and tofu.

  5. Serve stir fry over jasmine rice. Optionally, add a drizzle of sesame oil to the rice for added flavor.