Recipes with Tofu and Broccoli
Tofu and broccoli is a plant-based power duo. When tofu is properly pressed and crisped, paired with tender-crisp broccoli, it rivals any meat-based stir-fry.
4 Recipe Ideas
General Tso's Tofu with Broccoli
Crispy battered tofu and steamed broccoli in a sweet, tangy, slightly spicy sauce.
Tofu Broccoli Stir-Fry
Pressed tofu cubes and broccoli florets wok-tossed in garlic, ginger, and soy sauce.
Peanut Tofu Broccoli Noodles
Rice noodles tossed with crispy tofu, broccoli, and a creamy peanut-lime sauce.
Roasted Tofu and Broccoli Sheet Pan
Marinated tofu and broccoli roasted at high heat with sesame-soy glaze.
Cooking Tips
🧈 Tofu
- Press tofu for 15-30 minutes to remove excess water for better texture.
- Use extra-firm tofu for stir-fries and firm for grilling.
- Freeze and thaw tofu for a chewier, more meat-like texture.
Nutrition: Plant-based protein with calcium and iron. Half a block has about 20g protein.
Storage: Unopened tofu keeps until the expiry date. Once opened, use within 3-5 days submerged in water.
🥦 Broccoli
- Roast at 425°F (220°C) with olive oil for the best flavor and crispy edges.
- Don't discard the stems — peel and slice them for stir-fries.
- Steam for just 3-4 minutes to keep it bright green and crunchy.
Nutrition: Packed with vitamin C, vitamin K, and fiber. One cup has only 55 calories.
Storage: Refrigerate unwashed broccoli in a loose bag for up to 5 days.
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