Broccoli Tofu Stir Fry

This Instant Pot Broccoli Tofu Stir Fry transforms humble ingredients into a vibrant, protein-packed dinner in minutes. I created this recipe when looking for quick weeknight meals that could satisfy both plant-based eaters and omnivores at my table, and it's become a regular in our meal rotation.

I discovered this combination when trying to use up leftover tofu one night, and my family was shocked by how flavorful such a simple dish could be. Now they request it weekly, especially on busy evenings.

Ingredients

• Broccoli: two medium heads provides the perfect crunch and loads of vitamins. Look for deep green florets without yellowing
• Tofu: one third block creates satisfying protein. Extra firm works best for maintaining cube shape
• Soy sauce: adds umami depth. Use low sodium if watching salt intake
• Cane sugar: balances the saltiness. Raw sugar works wonderfully for a richer flavor
• Shallot: offers milder complexity than regular onions. Choose firm ones without soft spots
• Garlic: fresh cloves provide essential aromatics. Always use fresh not pre minced for best flavor
• Peanut oil: imparts authentic stir fry flavor. The high smoke point prevents burning
• Water: creates steam for perfectly tender crisp broccoli
• Red chili flakes: customize your heat level. Toast them briefly for enhanced flavor
• Salt: just a touch enhances all other flavors without overwhelming

Step-by-Step Instructions

Prep the Vegetables:

Wash broccoli thoroughly under cold running water, examining for any hidden insects in the florets. Cut into bite-sized pieces about 1.5 inches across for even cooking. For the shallot and garlic, ensure your knife is sharp for fine mincing. The smaller the mince, the more flavor will infuse into the dish.

Press the Tofu:

Wrap your tofu block in clean kitchen towels or paper towels and place something heavy on top for at least 10 minutes. This crucial step removes excess moisture that would prevent proper caramelization. Cut into 3/4 inch cubes for the perfect texture.

Create the Marinade:

Combine soy sauce and sugar in a bowl large enough to accommodate all tofu pieces. Stir until sugar completely dissolves, which might take about 30 seconds. The marinade should look glossy and slightly thickened.

Coat the Tofu:

Add pressed tofu cubes to the marinade, gently folding with a silicone spatula to avoid breaking the cubes. Ensure each piece gets evenly coated. Let sit while you prepare other ingredients.

Sauté Aromatics:

Set Instant Pot to sauté mode and wait until the display reads "Hot" before adding oil. This prevents sticking. Add shallots and garlic, stirring constantly to prevent burning. They should become fragrant and translucent in about 60 seconds.

Steam the Broccoli:

Add broccoli florets and water to the pot, stirring quickly to coat with aromatic oil. Close the lid, ensuring the valve is set to "sealing" position. Select steam mode and set for exactly 2 minutes. Any longer will result in mushy broccoli.

Quick Release and Final Cook:

When the timer beeps, carefully perform a quick pressure release by covering the valve with a kitchen towel and turning it. When pressure is fully released, open lid away from your face. Switch back to sauté mode and add marinated tofu with any remaining sauce plus salt.

Final Toss:

Gently toss ingredients together for 2 minutes, being careful not to break tofu pieces. The sauce will thicken slightly and coat everything with a glossy finish. The broccoli should remain bright green with tender stems.

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The shallot is my secret ingredient here. While many recipes call for regular onion, the delicate sweetness of shallots complements the earthy broccoli perfectly without overwhelming the dish. My daughter who normally picks out onions actually asks for extra shallots in this recipe.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. No tofu available? Tempeh works wonderfully with a slightly nuttier flavor profile. Just crumble it slightly before marinating. Broccoli can be swapped for cauliflower or a mix of bell peppers and snap peas with the same cooking time. For those avoiding soy, coconut aminos create a similar flavor with slightly sweeter notes, just reduce the added sugar by half.

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Storage Tips

This stir fry maintains its texture and flavor remarkably well in the refrigerator. Store leftovers in an airtight container for up to three days. The flavors actually intensify overnight, making it perfect for meal prep. I recommend reheating gently in a skillet rather than microwave to maintain the broccoli texture. For freezing, slightly undercook the broccoli initially, then cool completely before freezing in portion sized containers for up to one month.

Serving Suggestions

While delicious on its own, this stir fry shines when served over a base of brown rice or quinoa. For a lower carb option, cauliflower rice works beautifully. Add a sprinkle of toasted sesame seeds and sliced green onions just before serving for a restaurant worthy presentation. My family loves it with a side of kimchi for added probiotics and a tangy contrast to the savory stir fry.

Frequently Asked Questions

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this dish. Reduce the steaming time to 1 minute since frozen broccoli cooks faster than fresh. No need to thaw beforehand, but you may want to reduce the added water to 1 tablespoon.

→ What type of tofu works best for this stir fry?

Extra-firm or firm tofu works best as it holds its shape during cooking. Make sure to press it well to remove excess moisture, which helps the tofu absorb more marinade and creates a better texture.

→ Can I make this dish without an Instant Pot?

Absolutely! Use a wok or large skillet over medium-high heat. Stir-fry the garlic and shallots, add broccoli with a splash of water and cover for 2-3 minutes until tender-crisp, then add the marinated tofu and finish cooking for another 2 minutes.

→ How can I make this dish more flavorful?

Try adding 1 teaspoon of sesame oil, 1 tablespoon of rice vinegar, or 1 teaspoon of ginger to the marinade. You could also incorporate 1-2 tablespoons of hoisin or oyster sauce toward the end of cooking for more depth of flavor.

→ How long does this dish keep in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water to prevent drying out.

→ Is this dish vegan?

Yes, this dish is completely vegan as written. Just ensure your soy sauce doesn't contain fish extract (most don't, but some varieties might).