Bean Curd With Broccoli (Weeknight Easy)
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Cook15 min
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Total25 min
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Servings2
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This bean curd with broccoli dish comes together in under 30 minutes for a satisfying dinner. Prepare your ingredients beforehand – chopping broccoli, slicing garlic, and cubing tofu – to make the cooking process smooth and stress-free. Use high heat initially to develop flavor, then lower it when adding tofu so it doesn’t break apart. That cornstarch slurry you’ll mix creates a silky sauce that coats everything nicely. This dish delivers restaurant-quality results without complicated techniques or hard-to-find ingredients. A tofu press kit* helps you remove excess moisture from your tofu before cooking, ensuring better texture and flavor absorption in your finished dish.
The Tofu and Broccoli Base
This classic stir-fry combines aromatic ingredients with tender tofu and crisp broccoli, bound together by a silky cornstarch-based sauce infused with sesame and soy flavors. For those interested in making tofu from scratch at home, a tofu maker set* can provide all the essential tools needed to prepare fresh bean curd.
INGREDIENTS:
Bean Curd With Broccoli (Weeknight Easy)
by veganpreps.com
Ingredients
- 1/2 lb (225g) medium-firm tofu, cut into 3/4-inch cubes
- 2 cups broccoli, cut into small florets (stems peeled and sliced)
- 4 tablespoons vegetable oil, divided
- 2 slices fresh gingerroot
- 2 garlic cloves, sliced
- 1 scallion, cut into 1-inch pieces
- 3/4 cup vegetable stock, divided
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon sesame oil
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Instructions
- 1In a small bowl, whisk cornstarch with 2 tablespoons of the cold vegetable stock until dissolved. Stir in remaining stock, soy sauce, sherry, and sesame oil. Set sauce aside.
- 2Heat a wok or large skillet over high heat. Add 2 tablespoons vegetable oil and stir-fry broccoli with salt for 2 minutes until bright green. Add remaining 1/4 cup stock, cover, and steam for 1 minute. Transfer broccoli to a plate.
- 3Return wok to high heat, add remaining 2 tablespoons oil. Fry ginger and garlic for 30 seconds until fragrant. Add tofu cubes and cook undisturbed for 2 minutes, then gently turn and cook 1-2 minutes more until lightly golden.
- 4Return broccoli to the wok. Pour the sauce over everything and add the scallion pieces. Toss gently over medium-high heat for 1-2 minutes until sauce thickens and coats the ingredients.
- 5Remove ginger slices before serving. Serve immediately over steamed rice.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Use firm tofu rather than silken varieties, since it holds its shape better during the stir-frying process. Fresh gingerroot and garlic are essential for authentic flavor, so skip the pre-minced or powdered alternatives. Cool the vegetable stock to room temperature before mixing it with cornstarch so the sauce thickens properly, and use fresh broccoli with bright green color for the best taste and texture when cooked to the tender-crisp stage.
Preparing the Sauce Base
The foundation of this Bean Curd with Broccoli dish starts with making a smooth, flavorful sauce that will coat all the ingredients. Place 1 1/2 teaspoons of cornstarch into a cup and slowly add 1/4 cup of room temperature or cooler vegetable stock, stirring carefully to remove any lumps. This prevents the cornstarch from clumping when it’s added to the hot wok later. Once the cornstarch slurry is smooth and well combined, add 1 tablespoon of dry sherry, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil to the mixture. Mix all components together thoroughly until fully incorporated.
This sauce works as the binding agent that will thicken around the tofu and broccoli while giving the dish rich, savory Asian flavors. The soy sauce provides umami depth, while the sesame oil adds a nutty aroma and complexity. The sherry contributes subtle sweetness and helps balance the salty components. Set this mixture aside until it’s needed near the end of cooking, after the tofu has been added to the wok and heated through. This timing ensures the sauce brings everything together at the right moment for great texture and flavor distribution.
Try Different Tofu Textures
While the recipe calls for medium firm tofu, you can swap in different varieties depending on what texture you prefer. Silken tofu breaks apart easily, creating a creamy sauce that coats your broccoli nicely. Extra-firm tofu holds its shape better, giving you distinct cubes that stay intact during stirring. If you prefer something in between, use regular firm tofu. Experiment with each type to discover your favorite. The cooking time stays the same regardless, so choose based on whether you want delicate pieces or hearty chunks in your final dish.
Serve Over Steamed White Rice
Serve your bean curd and broccoli over steamed white rice. The rice soaks up all that savory sauce, making every bite taste better and more filling. While your stir-fry finishes cooking, steam your rice separately until it’s fluffy and tender. Time it so both are ready at the same time. The mild taste of white rice complements the bold ginger and garlic flavors without overpowering them. Rice also makes the dish more filling and feeds more people without much added cost. Spoon your finished stir-fry right over a bed of hot rice for a complete, restaurant-quality meal.
Final Thoughts
Once you’ve mastered this bean curd and broccoli stir-fry, you’ll find yourself making it again and again because it’s quick, nutritious, and absolutely delicious. This dish is adaptable – you can swap broccoli for bok choy or snap peas whenever you want variety. The cornstarch sauce thickens nicely and coats everything evenly, delivering restaurant-quality results at home.
In This Recipe.
