No Beef And Broccoli Stir-fry
This No Beef and Broccoli Stir-Fry is a plant-based twist on a Chinese takeaway classic, featuring tofu and crunchy broccoli tossed in a rich, umami-packed sauce. Quick to prepare and full of flavour, it's an ideal midweek meal for anyone craving comfort without the meat.
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
Nutrition
Serving: 1servingCalories: 241kcalCarbohydrates: 30gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 1363mgPotassium: 526mgFiber: 3gSugar: 19gVitamin A: 1531IUVitamin C: 106mgCalcium: 88mgIron: 2mg