Craving the comfort of a classic Chinese takeaway without the meat? This No Beef and Broccoli Stir-Fry is a vibrant, plant-powered twist on a favourite dish , packed with flavour, ready in minutes, and completely meat-free. With tofu, crunchy veg, and a rich homemade sauce, it’s the perfect midweek meal for vegans, vegetarians, flexitarians, or anyone looking to eat a little more mindfully.
No Beef and Broccoli Stir-Fry: A Meat-Free Twist on a Takeaway Favourite
Want to enjoy a hearty stir-fry that is completely meat-free? Try my No Beef and Broccoli Stir-Fry for a vibrant, satisfying, and totally plant-powered alternative to the classic Chinese takeaway. Doused in a rich and silky homemade sauce, this dish is the ultimate answer to your weeknight dinner woes, quick to whip up, packed with flavour, and with no meat in sight.
I have swapped the beef for tofu, and trust me, you won’t miss a thing. Crisp on the outside, tender on the inside, the tofu strips soak up every drop of the umami-rich sauce. Combined with the crunch of fresh broccoli and pepper this will quickly become one of your favourite recipes to make on repeat, whether you’re vegan, vegetarian, flexitarian, or simply trying to eat a bit more mindfully.
The soul of any stir-fry lies in its sauce, and this one is no exception. This one combines soy sauce, vegetable stock, sugar, garlic, and ginger. I am also adding cornflour to thicken things up. The result? A glossy, sticky glaze that clings to every piece of tofu and vegetable. So good!
Frozen Tofu For Best Texture
To replicate the chewy and meaty texture of beef, I am using frozen tofu , which is thawed before cooking. You can use pressed tofu, but trust me frozen tofu works best here.
When tofu freezes, the water inside solidifies into ice crystals which in turn create tiny holes which remain when the tofu is thawed. This gives the tofu a firmer and spongier texture. As a result, the tofu is chewier but also soaks up sauces, giving a deeper flavour with every bite.
I always have a few tofu blocks handy in the freezer, which I keep in their original shop packaging with their water.
To defrost, simply leave the tofu pack to defrost on the kitchen counter for a few hours or submerge it in hot water. Alternatively, leave the frozen tofu pack to thaw in the fridge overnight.
Once thawed, gently press out the moisture before cutting the tofu into pieces.
Perfect for Meat-Free Mondays, or midweek dinners this No Beef and Broccoli Stir-Fry is proof that comfort food doesn’t need to come with compromise. It’s fast, fresh, and it might just convert even the most loyal of carnivores.
What To Serve With This No Beef and Broccoli Stir-Fry
I like to serve this No Beef and Broccoli Stir-Fry over rice topped with white and black sesame seeds. You can swap the rice for noodles and if you prefer a little bit more heat, don’t hesitate to add some chillies to spice things up.
Other Chinese-inspired Recipes To Try
- Kung Pao Tofu
- General Tso’s Tempeh (with Cauliflower Rice)
- Sweet & Sour Cauliflower
- “No Duck” Hoisin Jackfruit Wraps [vegan]
- 6 Easy Chinese Fakeaway Recipes
Watch How To Make This No Beef and Broccoli Stir-Fry
How To Make This No Beef and Broccoli Stir-Fry
Ingredients:
To make this no beef and broccoli stir-fry, you will need:
- frozen extra-firm tofu, thawed
- broccoli florets
- red pepper
- vegetable oil
- sesame oil
FOR THE SAUCE:
- cornflour (or cornstarch in the US)
- water
- low salt vegetable stock
- light brown sugar
- light soy sauce
- dark soy sauce
- fresh ginger
TO SERVE:
- cooked rice
- spring onions
- black and white sesame seeds
Step 1: Drain The Tofu
Drain the thawed tofu to extract as much water as possible. Cut the tofu block into bite-sized strips. Set aside.
Step 2: Prepare The Vegetables
Cut the broccoli into bite-sized florets. Deseed the pepper and cut it into thin strips.
Step 3: Make the Sauce
In a small bowl mix together the cornstarch the water to make a slurry. Then whisk in the vegetable stock, sugar, light soy sauce, dark soy sauce, ginger, and garlic. Set aside.
Step 4: Fry The Tofu Strips
Heat 1 Tbsp of vegetable oil and 1 Tbsp of sesame oil in a large frying pan over medium high heat. Fry the tofu strips until golden all over. Season with a little bit of salt.
Depending on the size of your frying pan, you might have to fry the tofu in batches, adding more oil as necessary. Keep the fried tofu strips on a side plate while you cook the vegetables.
Step 5: Fry The Vegetables
Heat 1 Tbsp of vegetable oil and 1 Tbsp of sesame oil in the same frying pan over medium high heat. Stir fry the broccoli, and pepper with a little bit of salt.
Step 6: Combine Everything
Return the tofu to the pan. Stir in the sauce, and cook over medium heat until the sauce has thickened and the vegetables and tofu are coated all over, about 5 minutes.
Step 7: Serve This No Beef and Broccoli Stir-Fry
Serve straight away with rice topped with spring onions and sesame seeds.
Make-Ahead and Storage Tips
Make-Ahead Tips
You will need to defrost the tofu ahead of time. I tend to freeze tofu in its original packaging (with its water) and simply place the frozen tofu in the fridge overnight.
Alternatively, you can leave it to defrost on the kitchen counter for a few hours or submerge it in hot water.
Leftover Storage
Any leftover stir-fry will keep refrigerated in an airtight container for up to 3 days.
To reheat, simply place the stir-fry in a saucepan on the hob with a splash of water and heat over medium heat until hot.
Alternatively, place the stir-fry in a microwave-safe dish and cover loosely. Heat on medium-high for 1–2 minutes.
I hope you enjoy this no beef and broccoli stir-fry recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
No Beef And Broccoli Stir-fry
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g frozen extra-firm tofu thawed
- 300 g broccoli florets
- 1 red pepper
- 2 Tbsp vegetable oil divided
- 2 Tbsp sesame oil divided
FOR THE SAUCE:
- 2 Tbsp cornflour
- 3 Tbsp water
- 250 ml low salt vegetable stock
- 60 g light brown sugar
- 2 Tbsp light soy sauce
- 2 Tbsp dark soy sauce
- 1 tbsp fresh ginger grated
- 2 cloves garlic grated
TO SERVE:
- cooked rice
- spring onions
- sesame seeds black and white
Instructions
- Drain the thawed tofu to extract as much water as possible. Cut the tofu block into bite-sized strips. Set aside.400 g frozen extra-firm tofu
- Cut the broccoli into bite-sized florets. Deseed the pepper and cut it into thin strips.300 g broccoli florets, 1 red pepper
- Make the sauce: In a small bowl mix together the cornflour the water to make a slurry. Then whisk in the vegetable stock, sugar, light soy sauce, dark soy sauce, ginger, and garlic. Set aside.2 Tbsp cornflour, 3 Tbsp water, 250 ml low salt vegetable stock, 60 g light brown sugar, 2 Tbsp light soy sauce, 2 Tbsp dark soy sauce, 1 tbsp fresh ginger, 2 cloves garlic
- Heat 1 Tbsp of vegetable oil and 1 Tbsp of sesame oil in a large frying pan over medium high heat. Fry the tofu strips until golden all over. Season with a little bit of salt. Depending on the size of your frying pan, you might have to fry the tofu in batches, adding more oil as necessary. Keep the fried tofu strips on a side plate while you cook the vegetables.2 Tbsp vegetable oil, 2 Tbsp sesame oil
- Heat 1 Tbsp of vegetable oil and 1 Tbsp of sesame oil in the same frying pan over medium high heat. Stir fry the broccoli, and pepper with a little bit of salt.
- Return the tofu to the pan.
- Stir in the sauce, and cook over medium heat until the sauce has thickened and the vegetables and tofu are coated all over, about 5 minutes.
- Serve straight away with rice topped with spring onions and sesame seeds.cooked rice, spring onions, sesame seeds
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/no-beef-and-broccoli-stir-fry/
I cannot wait to see your posts!
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