Tofu Broccoli Stir Fry Recipe

Ingredients

• 400 g firm tofu, pressed and cubed
• 2 tbsp cornflour (1 for the tofu, 1 for the sauce)
• 1 tbsp vegetable oil
• 1 head broccoli, cut into small florets
• 1 red pepper, sliced
• 4 garlic cloves, chopped
• 1 tbsp grated ginger
• 3 tbsp low-sodium soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 spring onions, sliced

Method

1. 1Toss the tofu cubes with 1 tbsp cornflour. Mix the soy sauce, sugar, the rest of the cornflour and 100 ml water for the sauce.
2. 2Heat the oil in a wok or large non-stick pan and fry the tofu for 6–8 minutes, turning, until golden on most sides. Lift it out.
3. 3Add the broccoli and pepper with 2 tbsp water, cover and steam-fry for 3 minutes.
4. 4Add the garlic and ginger and stir-fry for 30 seconds, then pour in the sauce and stir until it thickens and turns glossy.
5. 5Return the tofu, toss, drizzle with sesame oil and scatter with spring onions. Serve with rice.

Tofu broccoli stir fry recipe: nutrition per serving

One of 3 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Press the tofu for 15 minutes under a heavy pan lined with kitchen paper; drier tofu crisps better.
• Cut the broccoli small so it cooks before the tofu softens again.

Swaps and variations

• Gluten-free: use tamari labelled gluten-free instead of soy sauce.
• Soy-free: use chicken or chickpeas instead of tofu and coconut aminos instead of soy sauce.

Storage

Keeps 3 days in the fridge. The tofu softens on reheating, so reheat in a hot pan rather than the microwave.