Crisp tofu stir-fry with broccoli and rice
Published: 2026-08-25 · Updated: 2026-08-25
Press the tofu, then leave it alone in a hot pan until it releases. That wait is the crust. Mix the sauce in a cup before the burner goes on. Sugar in the glaze goes on at the end so it does not scorch while you hunt Maillard. Use a labeled gluten-free tamari if wheat is a problem. Read the bottle.
Servings: 4 · East Asian · vegetarian
Ingredients
- 600 g extra-firm tofu, drained
- 15 g cornstarch
- 200 g long-grain white rice, for serving, cooked
- 30 ml neutral oil, divided
- 300 g broccoli florets, cut small
- 150 g red bell pepper, thin strips
- 80 g scallions, whites and greens separated, sliced
- 15 g garlic, minced
- 10 g fresh ginger, minced
- 45 ml gluten-free tamari or soy sauce (verify the label)
- 15 ml rice vinegar
- 10 g brown sugar or maple syrup
- 60 ml water
- 5 ml toasted sesame oil, optional
Method
1. Press tofu
Wrap the tofu in a towel. Weight it 10 to 15 minutes. Start the rice now so it is ready when the stir-fry is done. Mix tamari, vinegar, sugar, and water in a cup. Taste the bottle of tamari first if anyone at the table cannot eat wheat.
2. Cube and dust
Cut tofu into 2 cm cubes. Toss with cornstarch until lightly coated. Set a 12-inch skillet or wok over medium-high heat. Add 20 ml oil.
3. Sear tofu
When the oil shimmers, add tofu in a single layer. Cook 3 to 4 minutes without moving until the underside is deep gold. Flip in sections. Cook until most faces have color, 6 to 8 minutes total. Transfer to a plate.
4. Broccoli
Add the remaining 10 ml oil. Add broccoli. Cook 2 to 3 minutes, stirring, until the florets char in spots. If the pan crowds, cook in two batches. Crowding makes steam and kills the fond.
5. Pepper and aromatics
Add bell pepper and scallion whites. Cook 1 minute. Add garlic and ginger. Stir 30 seconds. Garlic should smell sweet, not acrid.
6. Sauce off heat
Return the tofu. Stir the sauce cup and pour it in. Toss 30 to 60 seconds until the sauce thickens and coats. Take the pan off heat. Add sesame oil and scallion greens. The residual heat is enough. More time on the burner burns the sugar.
7. Serve
Serve over the rice. If the pan looks dry, a tablespoon of water loosens the glaze. Do not drown it.
8. Leftovers
Store sauce-coated tofu separate from rice if you can. Refrigerate 3 to 4 days. Recrisp tofu in a skillet or air fryer, then toss with a splash of water and leftover glaze. Reheat to 165 °F.
Nutrition per serving
| Calories | 425 |
|---|---|
| Protein | 28 g |
| Carbohydrate | 48 g |
| Fat | 14 g |
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