BROCCOLI TOFU STIR-FRY

For a naturally gluten-free midweek meal, make a fast, nutritious vegan broccoli tofu stir-fry with quinoa and a simple, tasty spicy soy sauce by X2coupons.

We’ve been crazy about fast dinners lately! Even if we work from home, I still lose drive when it comes to cooking. As a result, I’ve started going for quick and easy dinners like 30-minute tofu pad thai or quinoa fried rice. For us, quick and healthy is the name of the game!

And now I’ve prepared another quick and easy dinner recipe for you!

If you have a broccoli hater in the family, a stir-fry is a perfect way to use it. Why? Because the nooks and crevices of broccoli florets are the ideal vehicles for sauce. There’s a lot of sauce.

I liked the sauce-soaked broccoli so much that I saved it till the very end of my dinner. That is what inspired this delicious broccoli tofu stir fry. A recreation of a childhood favorite that is still as unforgettable now!

What You’ll Need for Broccoli Tofu Stir-Fry

When it comes to supper, I’m all about quickness, which is why we’ve kept things basic and clear. This quinoa tofu stir fry comes together in 15 minutes and requires only a few simple ingredients:

• Tofu is first on the menu. We’ll go over this in more detail later, but be sure to get extra or ultra-firm tofu.
• Broccoli: we have 4 cups of florets, but you may replace other vegetables if you want!
• Soy sauce: the foundation of our “teriyaki” sauce; salty and wonderful! If you want to make this gluten-free, be sure to use wheat-free flour.
• Vinegar: I usually use rice vinegar and enjoy how the vinegar’s acidity enhances the meal’s flavor.
• Hot sauce: I’m a spice junkie, so a little sriracha hot sauce is perfect for this dish, but if you don’t want to use it, that’s ok too!
• Garlic: A recipe wouldn’t be complete without it! I also occasionally add grated ginger to the mix.
• Arrowroot powder: The arrowroot powder will assist to give the sauce the correct “teriyaki” texture, where it’s a touch sticky. You may also use tapioca starch or cornstarch!
• Quinoa: Finally, I like to serve this with quinoa. It’s easy to create, offers additional protein, and takes little time. If you’d rather use rice or another grain, that’s OK!

Which Tofu Should I Use for Stir-Fry?

I only propose two varieties of tofu for stir fry:

• More firm: extra pressing will be required to expel more liquid. If you miss the pressing step, your tofu will most likely be crumbly and break apart.
• Incredibly firm: I don’t need to press the super firm tofu I find in the US. The majority of the water has already been removed, and it remains lovely and intact, as seen in the images.

I would not suggest using silky or medium-firm tofu. You could get away with firm, but you’d want to press harder.

Tofu Preparation for Stir Fry

Tofu preparation for stir fry is simple! As previously said, if you’re using tofu other than extra hard, you’ll need to press it first. If you have a tofu press, that’s fantastic! If you don’t have one, it’s simple to make one at home.

Tofu can be pressed in the following ways:

1. a paper towel to line a plate
2. Place the tofu on top of the plate and cover er with another layer of paper towel. Place a cutting board or plate on top of the tofu (so it’s sandwiched between two flat surfaces).
3. something hefty should be placed on top of the extra plate/cutting board (like a tea kettle, cast iron pan, a few cookbooks, etc.)
4. Allow the tofu to remain for at least 30 minutes after pressing before draining any liquid and cutting it into squares.

Broccoli and Tofu Stir-Fry Recipe

This tofu and broccoli stir fry could not be easier to make if you don’t need to press!

I prefer to start by sautéing my broccoli and garlic in a little oil. I’ll add the tofu once it’s aromatic and cook it for a few minutes more. Then I’ll combine the sauce ingredients and pour it over the stir-fried. Allow the sauce to thicken slightly and serve after everything is covered in that gorgeous teriyaki sauce!

My broccoli tofu stir fry is accompanied by:

• Quinoa, cooked (or white rice)
• scallions, sliced
• toasted sesame seeds
• lime juice and spicy sauce

It’s the fastest evening supper, and it’s delicious! This is something we cook at least once a week, and I love having the leftovers for lunch the next day. It’s also simple to scale up if you’re serving a larger family or want extra leftovers!