Delicious Tofu & Broccoli Stir-Fry

A good stir-fry is mostly about prep and timing, and this vegan version keeps things lean and fast. The sauce comes together first, just water, dry sherry, soy, cornstarch, ground ginger, and a pinch of red pepper, so it’s ready to pour the second the vegetables are done.

Broccoli goes in first and gets the longest cook, staying bright and crisp-tender, then onion and crunchy mung bean sprouts follow in quick succession.

Pushing the vegetables to the sides and pouring the sauce into the center of the hot wok is the key move; it lets the cornstarch thicken into a glossy glaze before you toss everything to coat.

Cubed tofu goes in last, just to heat through, so it stays intact instead of crumbling.

Spoon it over rice and dinner is done.

Chef Tips

• Press the tofu before cubing to squeeze out excess water so it holds its shape and soaks up the sauce.
• Have everything chopped and the sauce mixed before you turn on the heat; stir-fries move too fast to prep as you go.
• Add the tofu at the very end and fold gently so the cubes stay whole.

Variations

• Use tamari instead of soy sauce to keep it gluten-free, as the recipe notes.
• Pan-fry the tofu until golden first if you prefer a firmer, chewier texture.
• Swap in or add snow peas, bell pepper, mushrooms, or carrots.