Description
This upgraded Broccoli Tofu Stir Fry takes the original Joy Shull creation and doubles it for hearty servings—plus adds a few flavorful twists to elevate the takeout-style experience. Think crispy tofu, vibrant veggies, and a rich, umami-packed sauce that hits every note.
Ingredients
2 (8 oz) packages of cubed tofu, drained and pressed
6 tbsp corn starch
20 cloves garlic, minced
1/2 cup fresh ginger, minced
18 cups broccoli florets
2 cups green onions, chopped
2 tbsp sesame seeds (optional, for garnish)
2 tbsp chili garlic sauce (optional, for heat)
8 cups cooked unsalted white rice (or swap half with jasmine for extra aroma)
For the Stir Fry Sauce
3/4 cup + 4 tbsp reduced sodium soy sauce
2 tbsp corn starch
1/2 cup toasted sesame oil
2 tbsp rice vinegar (for brightness)
2 tbsp maple syrup or honey (for balance)
Instructions
Crisp the Tofu: Toss tofu cubes in 6 tbsp corn starch until evenly coated. Pan-fry or air fry until golden and crispy. Set aside.
Stir Fry the Veggies: In a large wok, heat 1 tbsp sesame oil. Sauté garlic, ginger, and white parts of green onions for 2 minutes. Add broccoli and a splash of water. Cover and steam for 3–5 minutes until tender-crisp.
Mix the Sauce: In a bowl, whisk soy sauce, corn starch, sesame oil, vinegar, and sweetener until smooth. Stir in chili garlic sauce if using.
Combine: Add tofu back to the wok with broccoli and pour in sauce. Stir well and cook 3–4 minutes until the sauce thickens and coats everything.
Serve: Spoon over warm rice. Garnish with green onion tops and sesame seeds.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 360 / serving
- Fat: 16g / serving
- Carbohydrates: 42g / serving
- Fiber: 5g / serving
- Protein: 14g / serving