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This Broccoli Stir Fry with Crispy Tofu costs only about $1.26 per serving — roughly $5.03 for the whole recipe — making it an affordable, satisfying weeknight meal. Beyond the low cost, the dish is flavorful, filling, and easy to prepare, so it’s perfect for meal rotation or batch cooking.
There’s a misconception that vegan eating has to be expensive or exclusive. In reality, a balanced vegan diet built around fruits, vegetables, whole grains, legumes, and seeds or nuts can be extremely affordable. Staples like rice and beans or broccoli and tofu have nourished people reliably for generations. This broccoli stir fry is part of a collection of inexpensive vegan meals and demonstrates how budget-friendly, nutritious vegan cooking can be.
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This recipe pairs crisp baked or air-fried tofu with tender broccoli tossed in a rich, savory sauce. The sauce balances fermented black bean paste, rice vinegar, garlic, ginger, soy sauce, and a touch of sugar and sesame oil. The tofu is pressed, pan-seared, then finished in the oven (or air fryer) so it becomes golden and crispy. While the tofu bakes, the broccoli is quickly blanched and then stir-fried with aromatics before the sauce is added. Serve the finished stir fry over brown rice for a complete meal.
Broccoli Stir Fry with Crispy Tofu
Ingredients
- 1 package extra-firm tofu
- 3 tablespoons cooking oil
- ½ teaspoon salt
- 2 crowns broccoli, cut into florets
- ¼ cup white vinegar
- ¼ cup water + 1 teaspoon veggie bouillon paste
- 2 tablespoons soy sauce
- 2 tablespoons fermented black bean sauce
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- ½ tbsp arrowroot powder
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon minced or grated fresh ginger
- 1 bunch green onions, white and light green parts only, finely chopped
- 2 cups cooked brown rice
Instructions
- Press the tofu to remove excess water: unwrap the block, wrap it in a clean kitchen towel or layers of paper towel, place on a plate and set a heavy pan or similar item on top. Press at least 10 minutes, longer if possible.
- Preheat the oven to 425°F (220°C).
- After pressing, cut the tofu into cubes.
- Warm 2 tablespoons of oil in a cast iron skillet over medium heat. Add the tofu and salt, and cook until the pieces are golden on all sides, about 5–7 minutes.
- Transfer the skillet to the oven and bake the tofu for about 15 minutes, until crispy. Alternatively, air-fry the tofu for about 15 minutes for faster, crispier results.
- While the tofu cooks, bring 3 cups of water to a boil and blanch the broccoli for 1 minute. Drain and set aside.
- Make the stir-fry sauce: whisk together the vinegar, water with veggie bouillon, soy sauce, fermented black bean sauce, sugar, sesame oil, and arrowroot powder until smooth.
- Remove the tofu from the skillet and set aside. Warm the remaining oil in the skillet, then sauté the garlic, ginger, and green onions until fragrant.
- Add the blanched broccoli and cook about 5 minutes, until bright and tender-crisp.
- Stir the sauce again, pour it into the skillet, and cook while stirring until the sauce thickens and coats the vegetables.
- Add the crispy tofu back to the skillet and toss gently to evenly coat with sauce.
- Serve the broccoli and tofu over cooked brown rice.