Broccoli Tofu Stir Fry

A blue bowl with tofu stir fry over a bed of rice

4.12 from 9 votes

Broccoli Tofu Stir Fry with basmati rice, a delicious under 30-minute dinner that is vegan and gluten free. Satisfying, packed with all the nature's goodness and super easy to make, this is perfect if you want a meat-free meal that is light, nutritious and delicious. My tofu stir fry is so easy to make, and it easily beats any take away. Quick, healthy and delicious!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 286kcal

Author: Daniela Apostol

Ingredients

160 g marinated tofu pieces
½ broccoli head
200 g closed-cup mushrooms
100 g fresh baby spinach
1 cup rice
1 ½ tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tbsp rice vinegar
2 garlic cloves
2 cm fresh ginger root
2 spring onions
1 tablespoon vegetable oil
1 teaspoon sesame oil

Metric - US Customary

Instructions

Wash the rice several times until the water is clear.
Add 1 ¼ cups of water to a pan, add the rice with a pinch of salt and boil over a low heat until all the water is absorbed.
Remove from the heat, cover with a lid for 5-10 minutes, then remove the lid and fluff it up with a fork.
Peel and chop the ginger and garlic cloves and finely chop the spring onions.
Add the vegetable oil to a wok or a deep frying pan, throw in the ginger, garlic and onions and stir fry for 30 seconds.
Cut the mushrooms in quarters, and the broccoli head into florets then add them to the wok together with the spinach.
In a bowl, mix together the light soy sauce, dark sauce and seseme oil and drizzle over the vegetables. Stir fry for 5 minutes until everything is tender.
You can now add the tofu pieces to the wok, give it a good stir and remove from the heat.
Serve it with boiled rice.

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.

Nutrition