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Tofu and Broccoli Stir Fry

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  • Author: Well Vegan
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
  • 1 1/2 lbs. broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • Coarse salt
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red-pepper flakes
  • 4 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 1/2 cup cashews, toasted (optional)

Instructions

  1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and let tofu drain, about 20 minutes.
  2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 1 minutes. Drain and set aside.
  3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, about 5-7 minutes on each side. Transfer to paper towels.
  4. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
  5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve over rice or noodles and topped with cashews, if desired.


Nutrition

  • Serving Size: 4
  • Calories: 326
  • Sugar: 5
  • Sodium: 742
  • Fat: 20
  • Carbohydrates: 21
  • Fiber: 6
  • Protein: 20
  • Cholesterol: 0