Crispy Tofu and Broccoli Stir-Fry
Crispy tofu and broccoli stir-fry tossed in a savory umami sauce. This easy family-friendly tofu recipe comes together with simple pantry ingredients and is perfect for weeknight dinners.
- 450 g extra-firm tofu
- 450 g broccoli florets
- 1 small onion (sliced)
- 2 Tbsp cooking oil
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp toasted sesame oil
- 1 Tbsp fermented bean paste (tau cheo)
- 1 Tbsp Shaoxing wine
- 1/4 cup water
- 2 tsp cornstarch
- 1 Tbsp Toasted white sesame seeds
- Wrap tofu blocks in a clean towel or absorbent paper towels. Place a heavy object on top (like a cast iron skillet).
- Let sit for at least 20–30 minutes or up to 1 hour if you have the time, to remove excess moisture. You will be surprised by how much moisture is soaked up by the towel
- Pat the tofu dry with absorbent paper towel and then cut into 1-inch cubes. Pat them dry again with absorbent paper towel. Add 1 Tbsp of oil and gently toss to coat
- I crisp them up in an air-fryer at 375 F for about 15 minutes (every air fryer might be slightly different), shaking the basket every 5 minutes. Cook until they are golden brown and crisp. Set aside to cool down while you prepare other things
- Combine all the seasoning ingredients in a bowl. Whisk until smooth and set aside
- Cut the broccoli into florets. Try to maintain about the same size so they cook evenly
- Prepare an ice-water bath for the broccoli after blanching
- I know it's an extra step, but it's worth doing because it ensures the broccoli cooks evenly, maintains a vibrant bright green color, and helps preserve that signature crisp-tender texture without the thick stems remaining raw
- Bring a large pot of water to a boil. Add 1 tsp of oil. Add the broccoli florets and let them cook for 1 minute
- Remove the broccoli from the boiling water and put into an ice-cold water bath. Leave them in for about 1 minute. This stops the cooking and helps preserve that green color. Drain off the water and set aside
- Preheat your wok or skillet over medium heat. Add 1 Tbsp of oil. Add the onion and saute for about 2 minutes until they are lightly browned in some spots
- Add the blanched broccoli in and stir fry for about 2 minutes or so
- Give the seasoning a stir, as the cornstarch usually settles to the bottom after a while. Pour into the wok and stir for about 30 seconds. It starts to thicken
- Add the crispy tofu and continue to stir to make sure the tofu pieces and broccoli are well-coated by the sauce. Have a taste and adjust seasonings as needed. Turn off the heat
- Add the toasted sesame seeds and stir again to combine everything
- Serve immediately with a bowl of white rice or noodles, or whatever you want. Just so that you know what to expect, once the crispy tofu pieces are mixed with the sauce, they won't stay crispy for long, but they still have those crispy edges and are slightly chewy in a satisfying way.
Crispy tofu and broccoli stir-fry tossed in a savory umami sauce. This easy family-friendly tofu recipe comes together with simple pantry ingredients and is perfect for weeknight dinners.
This crispy tofu and broccoli stir-fry is one of those simple weeknight meals my kids never get tired of. The sauce uses pantry-friendly ingredients, but the flavor is anything but boring. The tofu is golden and chewy, the broccoli stays crisp-tender, and the savory sauce coats everything beautifully without being too heavy. Even though the tofu softens slightly once it meets the sauce (which is honestly unavoidable with saucy stir-fries), the edges still stay pleasantly chewy and satisfying. Think of it as crispy-edged tofu rather than crunchy tofu, and it’s absolutely delicious served over warm rice.
The flavors are simple but incredibly satisfying with savory, slightly sweet, and nutty notes.
The tofu gets beautifully golden in the air fryer with minimal oil.
Blanching the broccoli keeps it bright green and perfectly crisp-tender.
The sauce comes together with basic pantry ingredients.
It’s a family-friendly tofu recipe even picky eaters tend to enjoy.
You can easily serve it with rice, noodles, or even quinoa.
It reheats surprisingly well for lunch the next day.
Extra-firm tofu works best because it contains less moisture and crisps up more easily. Firm tofu can work too, but it may be a bit more delicate and needs longer cooking time to crisp it up.
Broccoli can be swapped with broccolini, snap peas, cauliflower, or green beans.
Onion adds sweetness and aroma, but shallots also work really well.
Soy sauce can be replaced with tamari for a gluten-free option.
Tau cheo (fermented soybean paste) gives the dish its savory depth. If unavailable, you can substitute with miso, though the flavor will be slightly different.
Shaoxing wine adds complexity to the sauce. Dry sherry can be used as an alternative.
Toasted sesame oil adds nuttiness and should not be skipped if possible.
Cornstarch thickens the sauce and helps it cling nicely to the tofu and broccoli.
Toasted sesame seeds add texture and extra nutty flavor at the end.
Pressing the tofu really matters. You’ll be surprised by how much moisture comes out of the tofu after pressing. Less moisture means the tofu browns better and develops a firmer texture.
After pressing, pat the tofu dry again before air frying. Surface moisture prevents crisping.
Give the tofu some space so the hot air can circulate properly. Overcrowding can make the tofu steam instead of crisp.
I know it feels like one more dish to wash, but blanching keeps the broccoli bright green and ensures the thick stems cook evenly without becoming mushy.
This is completely normal. The tofu still keeps a nice chewy golden exterior even after being coated in sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The tofu will soften more as it sits, but the flavor gets even better the next day.
Reheat in a skillet over medium heat for the best texture.
You can also microwave it for convenience, though the tofu will be softer.
Can I make this ahead of time? Yes. You can press and air fry the tofu ahead of time and refrigerate it until ready to use.
Can I skip blanching the broccoli? You can, but the broccoli may cook less evenly and won’t stay as vibrant green.
Is this dish spicy? No, it’s savory and mildly sweet. You can add chili flakes or sliced fresh chilies if you want heat.
Can I bake the tofu instead? Yes. Bake at 400 F for about 25 a 30 minutes, flipping halfway through.
What does tau cheo taste like? It’s savory, salty, and slightly funky in the best way. It adds a lot of depth to simple stir-fries.
This is one of those recipes that proves simple ingredients can still make an incredibly satisfying meal. The combination of golden tofu, crisp broccoli, and that savory tau cheo sauce just works so well together. It’s comforting, easy enough for weeknights, and a great way to make tofu feel exciting and satisfying. If you have tofu skeptics at home, this might just be the recipe that wins them over.
Wrap tofu blocks in a clean towel or absorbent paper towels. Place a heavy object on top (like a cast iron skillet).
Pat the tofu dry with absorbent paper towel and then cut into 1-inch cubes. Pat them dry again with absorbent paper towel. Add 1 Tbsp of oil and gently toss to coat.
Combine all the seasoning ingredients in a bowl. Whisk until smooth and set aside.
Preheat your wok or skillet over medium heat. Add 1 Tbsp of oil. Add the onion and saute for about 2 minutes until they are lightly browned in some spots.
Add the blanched broccoli in and stir fry for about 2 minutes or so.
Add the toasted sesame seeds and stir again to combine everything.
