Homemade Tofu & Broccoli Stir Fry

Simple, quick, and easy vegetable stir fry that is very comforting, lots of flavor and packed with lots of nutrients. This is one of my go-to recipes whenever I need a comfort food and need to have my vegetable-fix for the day. Not only that this tofu and broccoli stir fry is very fast to prepare, but it is also quite flavorful and satisfying. Not to mention, to make this dish, you can prep all the vegetables ahead of time – washing, cutting, slicing, and so on – and then, basically, you just toss everything in a wok along with the sauce. Once it is done, pairing it with a bowl of steamy fluffy rice is heavenly.

This tofu and broccoli stir fry is very versatile as you can pretty much add any other vegetables to your likings. Also, if you need extra protein other than tofu, you can always add some meat, such as chicken, beef, shrimp or pork. The key to this stir-fried meal lies in the basic ingredients – garlic, ginger and the sauce (mushroom sauce, soy sauce, salt and pepper). As long as you have the basic ingredients, you can customize it however you want. So far, I found that the tofu, broccoli, carrot, and mushroom go well with one another. If you give this recipe a try, let me know your perfect combination, will you? Let’s get cooking!

Tool I used:

• Nonstick wok – Easy to clean, heat-up evenly, and, the best part, it is non-stick. Great tool to have for stir-frying, making omelet, and much more.
• Bamboo cutting board – Slick looking, easy to clean, very durable and versatile as it can double up its function to be a cheese board or charcuterie tray.
• Nonstick skillet – Versatile sauté or frying pan that’s compatible to any cooktops including your induction stove.

Tip: For stir-frying vegetables, you add/cook the vegetables that took the longest to cook, such as potato, or carrot, first into the wok. This way you won’t end up having soft vegetables or “uneven” crunchiness/softness in texture in your dish. 

Ingredient:

• 1 pack of medium-firm tofu
• 1 cup of broccoli – cut into smaller pieces
• 1/3 medium-sized carrot – thinly sliced
• 1 medium-sized mushroom – thinly sliced
• 1 stalk green onion – thinly sliced
• 2 cloves garlic – minced
• ½ inch ginger – thinly sliced
• 3 tablespoon olive oil
• 2 tablespoons mushroom sauce
• 1 tablespoon soy sauce
• 2 teaspoons corn starch
• 1/2 cup water
• Salt and pepper to taste

Direction:

• Take out medium-firm tofu from its packaging. Pat-dry the tofu using a paper towel.
• Then, cut the tofu into small rectangular-shaped and set it aside.
• Pre-heat two tablespoons of olive oil in a skillet under medium heat.
• Once heated, let’s pan-fry the tofu. Place each tofu carefully into the skillet and brown each side for a minute or so.
• Take it out and drain the excess oil either using paper towel or draining rack. Set aside.
• In a wok, pre-heat one tablespoon of olive oil under low-medium heat.
• Add garlic and ginger into the wok and give it a stir until it is fragrant.
• Then, add carrot, mushroom sauce, soy sauce, salt, pepper, and mix it up. Let it cook for one or two minutes.
• While it is cooking, let’s make the corn-starch mix. In a small bowl, add corn starch and two tablespoons of cold/room-temperature water. Set it aside.
• Afterwards, add broccoli, sliced mushroom, fried tofu, and the remaining water. Give it a good stir and cook for another minute or so. If needed, adjust the seasoning according to your liking.
• Then, add the corn-starch mix. Cook until the sauce is thickened.
• Turn off the heat and transfer to a serving plate.
• Garnish with the sliced green onion. Enjoy with a bowl of steamed fluffy rice!