Ginger Tofu & Broccoli Recipe

My theme for 2014 is Get Uncomfortable. I'm looking forward to doing and saying things that I've never done. Going new places and meeting new people.  I'm going to be more open about who I am and my food and life journey. It's time to stop making excuses and go after the life that I truly want. Maybe you can to relate to this.

I'll talk more about this in the coming weeks, but for now, let's have dinner.

I love putting together a quick stir-fry. Fresh vegetables, amazing flavor and quick eats always make me smile.


The whole family loved this simple and delicious recipe.

What ingredients do you like in your stir-fry?

Ginger Tofu & Broccoli

by Brown Vegan

Prep Time: 20

Keywords: fry entree

Ingredients (Serves 4)

  • 1/4 cup soy sauce
  • 1/2 cup vegetable broth
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons cornstarch
  • 8 oz firm tofu, drained, and cut into cubes
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 4 cups broccoli florets
  • 3 cups cooked rice


Drain tofu, wrap in paper towels (or a clean kitchen towel), stack heavy books on top and press the water out for 20 minutes. Cut the tofu into cubes.

Heat a large skillet on medium heat and fry tofu for 3 minutes on each side. Set aside.

For the sauce, in a small bowl, whisk together the broth, soy sauce, ginger and cornstarch. Set aside.

Add oil and garlic to the same tofu skillet and cook for 30 seconds. Add in broccoli and cook for 6 minutes on medium heat. Add in tofu and sauce and cook for 3 more minutes or until warm.

Enjoy with rice.

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