Spicy Tofu and Broccoli Stir Fry

Marinated tofu served with tender broccoli, and coated in a super flavourful spicy garlic soy sauce. It’s healthy, vegan, and comes together in less than 30 minutes! 

I’ve been trying to cut down my meat intake because ‘save the planet’ and all that jazz but honestly, I do genuinely love tofu. It’s a great source of protein and is the best at taking on all the incredible flavours of the sauce you cook it in. The trick to making the BEST TOFU OF YOUR LIFE is to marinate it. Tofu is basically like a late-bloomer, it requires a tiny bit more TLC to be the best version of itself. In this Spicy Tofu & Broccoli Stir Fry recipe, we’re marinating the tofu in a super simple sweet-savoury sauce. The sweetness in it gives for a balanced flavour as well as a nice char on the tofu when you sear it later on.

If you prefer tofu that’s crispier, you could coat it in 1/3 to 1/2 cup of corn starch before pan-frying it.

This recipe would be perfect for a quick weeknight meal or even for meal prep! It’s just a matter of chopping the broccoli and tofu, preparing the sauce, and then mixing everything together – SO EASY. Serve it with some hot steamed rice and you’ve got yourself a super tasty nutritious meal. 

Check out my other popular tofu recipes here – Healthy-Ish Mattar Tofu, Chilled Tofu with Bang Bang Sauce, and Mapo Tofu with Minced Meat

Spicy Tofu and Broccoli Stir Fry Recipe

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Serves: 4

Marinated tofu served with tender broccoli, and coated in a super flavourful spicy garlic soy sauce. It’s healthy, vegan, and comes together in less than 30 minutes!


  • Neutral oil
  • 400g firm tofu, drained and cut into bite sized cubes
  • 1/3 cup water
  • 1 head of broccoli, cut into bite-sized florets
  • 1/2 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons sesame seeds

  • Marinade
  • 4 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons rice vinegar
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon sesame oil

  • Sauce
  • 1/4 cup vegetable stock
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon hoisin sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon chilli bean sauce (doubanjiang)
  • 1 teaspoon sesame oil
  • 1/2 tablespoon cornstarch



Combine all the marinade ingredients in a ziplock bag and mix well. Add in the tofu and seal the bag, pressing out as much air as possible. Swirl the bag around so that everything is nice and coated, then pop it into the refrigerator and leave to marinate for 10 minutes, or ideally overnight.


In a bowl, mix all the sauce ingredients and set aside.


Over medium-high heat, heat 1/3 cup water in a pan until boiling. Add in the broccoli and cover with a lid. Let it steam for 2-3 minutes, or until the broccoli is cooked to your desired level of tenderness. Strain the broccoli and set aside on a plate.


Wipe the pan dry and heat up some oil over medium-heat. Drain the tofu from the marinade and carefully place them onto the pan. Cook for 2-3 minutes or until golden-brown, then flip and repeat on the next side. You may have to do this in 2 batches, depending on the size of your pan.


Move the tofu to the side of the pan, and add in a tablespoon of oil into the pan. Add the ginger and garlic, and fry until fragrant.


Add in the cooked broccoli and sauce, then mix everything. Stir and cook until the sauce thickens and everything is well-coated. Transfer to a serving plate and top with sesame seeds.

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