Love and Olive Oil

Tofu Broccoli (& Asparagus)

A while back we made a really good Beef & Broccoli recipe. Like, better than takeout beef broccoli. And we wanted to make it again, but didn’t really feel like (spending the money on) beef. So we thought we’d try it with tofu. Different taste, surely, but equally delicious! Try mixing it up with some other veggies, like snow peas… we used asparagus in this case.

Tofu and Broccoli

Makes 3-4 servings.

1 block firm tofu

For marinade:
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch

4-5 tablespoons oil, or as needed

For Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon water

1 pound fresh broccoli
1 bunch asparagus, cut diagonally into 1 1/2″ pieces
2 garlic cloves
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

Line a baking pan with dish towels. Cut the tofu into 1/2″-3/4″ slices. Lay on top of towels, followed by another layer of towels and another baking pan. Weight with something heavy (like a kitchen aid mixer!) for 15-30 minutes. Remove weight and towels. Add the marinade ingredients to the baking dish with the tofu, adding the cornstarch last (use your fingers to rub it in). Marinate for 30 minutes.

While the tofu is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, soy, and water in a small bowl and set aside. in another small bowl, mix the cornstarch and water and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the florets into 3 or 4 pieces. Crush the garlic.

Heat the wok or a large skillet and add 1-2 tablespoons oil. When the oil is hot, add the tofu. Cook until each side is golden brown. Remove and drain on paper towels.

Clean out the pan with paper towels. Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli and asparagus, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the veggies, covered, for 4 – 5 minutes, until bright green and tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the tofu. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

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  1. Soy protein products are great substitutes for animal products because soy offers a complete protein profile. Tofu steak makes a solid tasty addition to your salad. We would enjoy more tofu recipes as part of the western diet.

  2. I love stir-frys! Tofu is a big favourite of mine, but brocolli not so much. Maybe I’ll just skip it altogether and only go with the asparagus! :)

  3. Asian inspired food is my all time favorite. This looks wonderfully delicious and healthy.

    Read your “About”, it’s great that you both enjoy cooking, it’s a wonderful, tasty and creative way to spend quality time together.

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