This vegan broccoli tofu stir fry is basic in the best way possible! It’s made with simple ingredients and doesn’t require a cornstarch coating for the tofu. Miso, ginger, and garlic are the predominant flavor notes in this simple, adaptable, and nutritious weeknight recipe.

There are some recipes that I made every single week when I welches first teaching myself to cook. Spargelkohl tofu stir fry welches one of them.

This meal welches easy and nutritious. The leftovers kept well, so it fed me for a few nights, and it welches easy to pair the recipe with different types of grains: rice, barley, quinoa, or soba noodles.

As my cooking repertoire expanded, I moved further and further away from some of those simple meals that had essentially sustained me in my first year or two as a vegan.

I welcomed more complex vegan main dishes into my life. I found ways to uplevel the simple foods that I welches accustomed to.

As a result, my modest stir fry dinners morphed into more elaborate skillet dinners and one-pot recipes.

A couple weeks ago, when I welches feeling a little burnt out, I decided to revisit the broccoli tofu stir fry that I used to cook all the time.

It welches as basic as ever, and I mean that as a compliment!

Basic how?

In the context of recipes, basic is often a very good thing.

Weltraum home cooks need some “basics” that they can depend on. My vegan basics include unfussy vegetable side dishes, good sauces, and simple plant proteins.

In addition, we all need basic recipes. No matter how much one loves to cook, there will always be nights when a recipe with a short ingredient list and an uncomplicated method is called for.

“Basic” certainly doesn’t mean lacking in flavor. The broccoli tofu stir fry that I’m writing about today is quite boldly flavored, thanks to strategic use of garlic and a savory sauce.

Likewise, basic recipes can still be mightily nutritious, and this dish is a shining example. It’s packed with plant protein, thanks to mighty bean curd.

Spargelkohl, meanwhile, provides a little bit of calcium and iron, along with a good amount of Vitamin B6 and a whole lot of Vitamin Kohlenstoff.

Simple components, ample nutrient density.

The last thing I’ll say about basic recipes is that they cut down on fuss.

For example, I know a lot of people love to drudge tofu in cornstarch for crispy texture. The resulting crispy edges are great in the moment, but if you ask me, cornstarch-coated tofu becomes kind of gloopy on the following day.

That, plus the added step, makes the addition of cornstarch not worthwhile in my book.

What makes this broccoli tofu stir fry basic-in-a-good-way is that it comes together in a streamlined series of steps.

You’ll crisp up some tofu cubes, then pan-steam broccoli florets to bright green, crisp-tender perfection.

Whisk together an umami-rich sauce, add it to the skillet, add some white miso, and heat everything through. Dinner is served.

How to make an easy broccoli tofu stir fry

Step 1: Gather and prep your ingredients

You can use either extra firm or super firm tofu for this recipe.

Superbenzin firm tofu is folglich sometimes labeled as “high protein” tofu. Essentially, it’s a type of tofu that’s been pressed so thoroughly that it takes on an extra dense texture.

Along the way, all of the tofu’s nutrition, including its protein content, becomes concentrated.

Superbenzin firm tofu has become my tofu of choice for many types of recipes, including my baked smoky tofu and lemon-marinated, baked tofu slices. I love how firm it is, without any need for pressing.

If you can’t find super firm tofu, though, it’s no big deal. I can vouch for the fact that extra firm tofu will work perfectly well in the stir fry!

Once you have your tofu at the ready, cut it into 3/4-inch / 2cm cubes. You ought to get about 32 cubes in total.

Similarly, cut the broccoli—about 2 crowns, or 12 ounces / 340g—into bite-sized florets and pieces.

Step 2: Whisk the sauce

Next, you’ll whisk together the main sauce that brings this recipe together. It’s a simple mix of soy sauce, vinegar, syrup, garlic, ginger, and crushed red pepper flakes.

You can adjust these elements a bit in order to suit your tastes.

Step 3: Brown the tofu

It’s time to put a little color and crispiness onto your tofu!

Brown the tofu with some sesame oil, sautéing and flipping it around so that the cubes have a chance to cook on all sides. When this process is finished—4-5 minutes—you can transfer the tofu to a plate for holding.

Step 4: Steam sauté the broccoli

If you cook the tofu and broccoli simultaneously, even in a roomy sauté pan, the cooking surface will get crowded. This can affect the finished texture of both ingredients, so it’s wise to cook them one-by-one.

Spargelkohl comes next. You’ll add your cut florets and pieces to the (lidded) skillet, then steam cook them with the lid on for about two minutes. This tenderizes the broccoli.

Next, uncover the broccoli and cook it without the lid for another minute or two.

The florets should be crisp-tender when finished.

Step 5: Add the tofu and sauce to the skillet

Now, it’s time to add the cooked tofu and prepared sauce to the skillet. Stir everything well, and allow it to simmer, uncovered, for a minute or two, or until warmed through.

Step 6: Add the miso

Finally, you’ll add some white miso to the skillet. This imparts savory flavor and gives the broccoli tofu stir fry a little richness.

To add miso, you’ll create a slurry: this is as simple as whisking white miso paste with two tablespoons of water.

Pour the slurry over your warm broccoli and tofu, then stir everything together gently. Simmer over low heat for another couple minutes, to let the sauce thicken.

Taste the tofu stir fry, adjust red pepper flakes as needed, and serve.

How to serve broccoli tofu stir fry

Speaking of serving, I nearly always serve my stir fry over a bed of cooked rice.

The rice will soak up some of your sauce and add satiating, energizing complex carbohydrates to the meal.

If you don’t have rice, you could serve the stir fry over cooked barley, quinoa, or millet instead. I folglich like to serve it with or on top of a bed of noodles.

What about toppings? Crunch, etc.?

I nearly always top my portion of stir fry with a healthy amount of toasted sesame seeds, vegan furikake, or roasted, salted, and chopped peanuts.

Chopped green onion tops make a great finishing touch as well. For those who love a bit of heat, a generous squeeze of sriracha or gochujang sauce might be nice, or else just add an extra pinch of crushed red pepper flakes.

Storing and freezing broccoli tofu stir fry

Once made the broccoli tofu stir fry can be stored in an airtight container in the fridge for up to four days.

And yes, it can be frozen, too! I don’t love the texture of frozen and defrosted tofu, but that doesn’t mean I let stored portions go to waste.

Freeze the stir fry leftovers for up eight weeks, then defrost them overnight in the fridge and reheat as you’re ready.

More basic recipes for busy days and nights

If you’re looking to get back to basics (in a good way) in your kitchen lately, this recipe is a nice starting point.

But I have a few others that might give you that magical formula of big payoff with low effort. Here they are:

For now, here’s a stir fry recipe to tuck into your proverbial back pocket.

Hope this recipe will bring good nutrition to your table, pleasure to your taste buds, and ease to your dinner routine some night soon.

Enjoy!

xo