Tofu with Broccoli
Submitted by talex101
Quick tofu and broccoli stir-fry loaded with garlic, ginger, and a salty-sweet tamari glaze. Wok to plate in 15 minutes. A fast, protein-packed vegan weeknight dinner that rivals your favorite takeout.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minGarlic and ginger hit the hot wok first, filling your kitchen with that unmistakable stir-fry aroma that says dinner is minutes away.
Cubed firm tofu gets a quick sear before broccoli florets join the party, everything coated in a simple brown sugar and tamari glaze that’s salty-sweet and completely addictive.
Scatter some scallions on top, pile it over rice, and you’ve got a 15-minute meal that’s packed with protein and big on flavor.
Kitchen Tips
- Press your tofu for at least 15 minutes before cubing. Dry tofu gets a better sear and soaks up more of that tamari glaze
- Keep the broccoli tender-crisp. Overcooked broccoli turns army green and mushy, so pull it right when it’s bright and still has bite
- Crank the heat on your wok. High heat means better browning and that slightly smoky wok hei flavor you get from takeout
Ingredients
Directions
Dissolve sugar in tamari and set aside.
In a wok, heat oil over medium high heat.
Stir fry ginger and garlic for 1 minute. Add tofu and water and cook for 2 minutes. Add tamari mixture to the wok and cook for 1 minute. Add broccoli and cook until tender-crisp. Mix in scallions and serve hot over rice.
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