Tofu and Broccoli Stir-Fry with Ginger-Garlic Sauce
Pressed tofu is pan-fried until crisp, then stir-fried with broccoli in a sauce built from ginger, garlic, tamari, rice vinegar, and maple syrup. The sauce reduces to a glossy coating that clings to every piece. The whole dish is on the table in about 30 minutes.
Equipment
- 14-inch carbon steel wok or large (12-inch) skillet
- Tofu press or heavy skillet + paper towels
- Chef’s knife and cutting board
- Mixing bowls (2)
- Measuring cups and spoons
- Whisk
- Wok spatula or heatproof silicone spatula
- Tongs
- Sheet pan + parchment (optional, for oven-baked tofu)
- Rice cooker or saucepan (optional, for serving with rice)
Ingredients
For the Sauce:
- ½ cup low-sodium vegetable broth or water use a clean-tasting, unsalted broth for best control of seasoning
- 3 tbsp low-sodium tamari or soy sauce San-J low-sodium tamari recommended for a gluten-free option
- 1 tbsp unseasoned rice vinegar Marukan is a reliable brand; avoid seasoned vinegar which adds sugar/salt
- 1 tbsp pure maple syrup balances savoriness; adjust to taste if using coconut aminos (sweeter)
- 2 tsp toasted sesame oil Kadoya brand recommended; adds nutty depth, do not overheat long
- 1 tbsp cornstarch for sauce thickening to a glossy finish
- ½ tsp red pepper flakes or chili-garlic sauce optional heat; adjust to preference
For the Tofu & Vegetables:
- 14 oz extra-firm tofu, drained and pressed organic, non-GMO preferred (House Foods or Hodo). Press 15 minutes for best browning
- 1 tbsp cornstarch to coat tofu lightly for extra crisping
- 2 tbsp neutral high-heat oil avocado, grapeseed, or peanut oil; divided use
- 4 cups broccoli florets from about 1 large head; include peeled, sliced stems for less waste if desired
- 1 medium red bell pepper, seeded and thinly sliced choose a firm, glossy pepper for best sweetness
- 3 cloves garlic, minced freshly minced for peak aroma; avoid pre-minced jars for this dish
- 1 tbsp fresh ginger, minced use a microplane for a finer paste that perfumes the oil quickly
- 4 pieces scallions, thinly sliced separate whites (stir-fry) and greens (garnish)
- ¼ tsp ground white pepper optional; classic in Chinese cooking for gentle heat and aroma
To Finish:
- 1 tbsp toasted sesame seeds lightly toast in a dry pan until fragrant for best flavor
- 1 medium lime, cut into wedges optional brightness at the table; or use lemon
- 1 tsp chili oil optional drizzle for heat and sheen
- 1 pinch sea salt only if needed after tasting the sauce
Instructions
- Press the Tofu (15 minutes): Wrap the tofu in paper towels and set under a heavy skillet or use a tofu press. This expels excess water so the surface crisps instead of steaming. While pressing, proceed with steps 2 and 3.
- Mix the Sauce (3 minutes): In a bowl, whisk the broth, tamari, rice vinegar, maple syrup, toasted sesame oil, cornstarch, and red pepper flakes until smooth. The mixture should look opaque with no cornstarch lumps.
- Prep the Vegetables (7 minutes): Cut broccoli into bite-size florets; thinly slice peeled stems if using. Slice red bell pepper. Mince garlic and ginger. Slice scallions, keeping whites and greens separate. The broccoli should be vivid green and dry to the touch for best sear.
- Cube and Coat Tofu (2 minutes): Cut tofu into 3/4-inch cubes. Toss gently with 1 tbsp cornstarch and a pinch of salt until lightly coated—no visible dry patches.
- Sear the Tofu (6–8 minutes): Heat a wok over high heat until a drop of water skitters and evaporates on contact (about 2–3 minutes). Add 1 tbsp neutral oil; swirl to coat. Spread tofu in a single layer and sear, turning every 1–2 minutes, until deeply golden on most sides and edges sound crisp when tapped. Transfer to a plate.
- Aromatics (45–60 seconds): Add remaining 1 tbsp oil. Stir-fry ginger and garlic for 15–20 seconds until fragrant, then add scallion whites and cook 20–30 seconds more. Avoid browning; you want a blooming aroma, not toasted flavors.
- Vegetables (3–4 minutes): Add broccoli and bell pepper; stir-fry vigorously. If using a skillet (not a wok), splash in 2 tbsp water and cover for 1 minute to steam, then uncover and continue until broccoli turns bright green and crisp-tender with lightly charred edges.
- Sauce and Finish (1–2 minutes): Return tofu to the wok. Whisk the sauce (cornstarch settles) and pour it around the sides of the hot wok. Toss constantly until the sauce turns glossy and thick enough to coat the back of a spoon and cling to the tofu and vegetables. Season with white pepper. Remove from heat.
- Garnish: Shower with toasted sesame seeds and scallion greens. Serve with lime wedges and an optional drizzle of chili oil.
- Alternative Method (oven-crisped tofu): If you prefer hands-off tofu, bake at 425°F (220°C) for 20–25 minutes, flipping once at the halfway mark, until edges are golden and slightly puffy. Then proceed from Step 6 using only 1 tbsp oil in the wok.
Notes
Mary’s Tips:
- Wok Heat: Let the pan get properly hot before oil—oil should shimmer instantly. Too cool and the tofu sticks; too hot and aromatics scorch.
- Ultra-Crisp Tofu: After pressing, pat very dry and dust evenly with cornstarch; shake off excess so it doesn’t clump in the pan.
- Velvety Texture: For a silkier sauce, add 1 tsp vegan butter at the end to emulsify.
- Gluten-Free: Use tamari instead of soy sauce; verify broth is GF.
- Soy-Free Variation: Swap tofu for 12 oz seared oyster mushrooms and use coconut aminos (reduce maple to 1–2 tsp since aminos are sweeter).
- Air Fryer Tofu: 400°F (205°C) for 12–14 minutes, shaking once; then toss into the wok at Step 8.
- Keep ingredients dry for best sear—moisture is the enemy of browning.
- Always whisk the sauce right before adding; cornstarch settles quickly.
- Taste at the end before salting—tamari adds plenty of savoriness.
Nutrition
Calories: 244kcalCarbohydrates: 22gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 864mgPotassium: 594mgFiber: 4gSugar: 8gVitamin A: 1591IUVitamin C: 125mgCalcium: 115mgIron: 3mg
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