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Vegan Stir-Fry with Broccoli & Tofu – Quick, Healthy, Delicious

ByWendy Carter
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You’re staring at another sad salad, wondering if being healthy means sacrificing flavor. Spoiler: it doesn’t. This vegan stir-fry with broccoli and tofu is the mic-drop moment your meals have been missing.

Crispy tofu, crunchy broccoli, and a sauce so good you’ll lick the bowl—yes, really.

It’s faster than ordering takeout, cheaper than therapy, and won’t leave you in a food coma. Who said plant-based eating had to be boring?

Not us. Let’s fix your dinner routine.

What Makes This Recipe So Damn Good

First, the tofu isn’t just tossed in—it’s crisped to perfection, giving it a texture even meat-lovers will envy. The broccoli stays crunchy, not mushy, because nobody likes soggy veggies.

The sauce? Sweet, savory, and slightly spicy, with zero weird ingredients. Plus, it’s stupidly easy to customize.

Got a random veggie in the fridge? Throw it in. This recipe is the culinary equivalent of a trusty pair of jeans: reliable, adaptable, and always a good idea.

Vegan Stir-Fry with Broccoli & Tofu – Quick, Healthy, Delicious
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Vegan Stir-Fry with Broccoli & Tofu – Quick, Healthy, Delicious

Recipe by Wendy CarterCourse: Dinner, Vegan
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

350

kcal

Ingredients

  • 1 block extra-firm tofu, pressed and cubed

  • 2 cups broccoli florets (fresh or frozen)

  • 1 tbsp olive oil (or any oil that won’t judge you)

  • 2 cloves garlic, minced

  • 1 tbsp ginger, grated (or 1 tsp powdered if you’re lazy)

  • 2 tbsp soy sauce (low-sodium if you’re fancy)

  • 1 tbsp maple syrup (or agave, honey if not vegan)

  • 1 tsp sriracha (or more if you like to live dangerously)

  • 1 tbsp cornstarch (for that crispy tofu magic)

  • Sesame seeds and green onions for garnish (optional but highly recommended)

Step-by-Step Instructions

  • Press the tofu: Wrap it in a towel, place something heavy on top (like your regrets), and wait 10 minutes. Cube it.
  • Coat the tofu: Toss cubes with cornstarch until they’re lightly dusted like a donut.
  • Cook the tofu: Heat oil in a pan over medium–high. Add tofu and cook until golden, flipping occasionally. Set aside.
  • Sauté the aromatics: In the same pan, add garlic and ginger. Stir for 30 seconds until fragrant (don’t burn it—this isn’t a tragedy).
  • Add broccoli: Throw in the florets and stir-fry for 3–4 minutes until bright green but still crunchy.
  • Make the sauce: Whisk soy sauce, maple syrup, and sriracha in a bowl. Pour over broccoli.
  • Combine everything: Add tofu back to the pan, toss to coat, and cook for another 2 minutes.
  • Garnish and serve: Top with sesame seeds and green onions. Pretend you’re a gourmet chef.

How to Store Leftovers (If You Have Any)

Store in an airtight container in the fridge for up to 3 days.

Reheat in a pan or microwave—just know the tofu won’t be as crispy. FYI, it’s also great cold, straight from the fridge at 2 AM.

Why This Recipe is a Win

It’s packed with protein (thanks, tofu), loaded with fiber (hi, broccoli), and free of dairy, meat, and guilt.

The sauce is low-sugar compared to takeout, and you control the ingredients.

Plus, it’s a one-pan wonder—minimal cleanup, maximum satisfaction.

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Nutrition Facts (Per Serving)

  • Calories: 350
  • Protein: 20g
  • Carbs: 25g
  • Fiber: 6g
  • Fat: 18g (the good kind)

Common Mistakes to Avoid

  • Skipping the tofu press: Soggy tofu is a crime. Press it.
  • Overcooking the broccoli: Mushy broccoli = sadness.
  • Burning the garlic: 30 seconds max, or it’s bitter.
  • Using watery sauce: Cornstarch is your friend for thickness.

Swaps and Alternatives

  • No tofu? Try tempeh or chickpeas.
  • Hate broccoli? Swap in bell peppers, snap peas, or carrots.
  • Allergic to soy? Use coconut aminos instead of soy sauce.
  • Want it spicy? Double the sriracha or add chili flakes.

FAQs

Can I use frozen broccoli?

Yes, but thaw and pat it dry first. Frozen broccoli can get watery, and we’re not making soup here.

How do I make the tofu extra crispy?

After coating with cornstarch, bake it at 400°F for 15 minutes before stir-frying.

Crispy level: legendary.

Is this recipe gluten-free?

Almost! Swap soy sauce for tamari or coconut aminos, and you’re golden.

Can I meal-prep this?

Absolutely. Cook the tofu fresh when reheating for best texture, but the sauce and veggies keep well.

Final Thoughts

This stir-fry is proof that vegan food doesn’t have to be bland or complicated.

It’s quick, customizable, and tastes like takeout without the regret. IMO, it’s the ultimate weeknight dinner hack. Now go forth and stir-fry like a boss.

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