Chicken and Broccoli stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Crispy Tofu with Broccoli and Ginger-Soy Glaze
A quick, vegetable-forward weeknight anchor: golden, crisp tofu and bright broccoli tossed in a glossy garlic-ginger sauce.
If you’re craving the comforting rhythm of a classic stir-fry but want something lighter and fully plant-forward, this swap does the trick. Extra-firm tofu stands in for chicken and rewards a little extra attention: when you get the exterior crisp and the interior still tender, every bite sings with texture. The dish comes together fast, so it’s perfect for a busy weeknight when you want something colorful and satisfying without fuss.
The secret is a brief press, a light cornstarch dusting, and a hot pan. Pressing removes excess moisture so the tofu browns instead of steams; the cornstarch gives a whisper of crunch that holds up under sauce. While the tofu gets golden, the kitchen fills with the warm, bright scent of garlic and ginger—an aromatic duo that makes the simple sauce feel elevated.
Sauce-wise, low-sodium soy, rice vinegar, a touch of brown sugar, and a splash of vegetable broth are thickened with the reserved cornstarch into a glossy glaze that clings to cubes of tofu and crisp-tender broccoli (plus sweet red pepper for color and crunch). Cook the tofu first, then quickly sauté the vegetables so their color and snap stay vibrant before everything meets the sauce for a few decisive minutes.
Make-ahead friendly: press the tofu and whisk the sauce in advance, or double the batch for easy lunches. Serve over steamed rice, simple noodles, or a bed of greens; finish with scallion greens, toasted sesame seeds, or a pinch of chili flakes for heat. It’s a reliable, market-driven weeknight that feels both fresh and hearty.
Ingredients
How to Make Chicken and Broccoli
- Press the tofu for at least 10–15 minutes to remove excess water: wrap the block in paper towels or a clean kitchen towel and set a heavy skillet or canned goods on top.
- While the tofu presses, cut the broccoli into bite-size florets, slice the red bell pepper into thin strips, mince the garlic, and finely grate or mince the ginger; slice the scallions thinly on the diagonal, keeping whites and greens separate.
- After pressing, cut the tofu into 1-inch cubes and toss gently with 1 tablespoon of the cornstarch and a pinch of salt and pepper to coat; reserve the remaining tablespoon of cornstarch for the sauce.
- Heat 1 tablespoon of vegetable oil in a large nonstick or cast-iron skillet over medium-high heat, add the tofu in a single layer, and fry undisturbed until the bottoms are golden, 3–4 minutes; flip and crisp the other sides, then transfer the tofu to a plate.
- Add the remaining 1 tablespoon oil to the same pan, reduce heat to medium-high, add the scallion whites, garlic, and ginger, and stir-fry 30–45 seconds until fragrant; add the broccoli and bell pepper and stir-fry 3–4 minutes until bright and just tender-crisp.
- Mix the soy sauce, vegetable broth, rice vinegar, brown sugar, and the reserved 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth sauce, then pour it over the vegetables and bring to a simmer until the sauce thickens, about 1–2 minutes.
- Return the tofu to the pan, toss gently to coat and warm through for another 1–2 minutes so the tofu soaks up the sauce; finish with the toasted sesame oil, scallion greens, and sesame seeds, and adjust seasoning with salt and pepper if needed.
- Serve immediately as-is for a vegetable-forward entrée, or spoon over steamed rice or noodles; leftovers keep well refrigerated in an airtight container for 2–3 days.
Recipe Card
Chicken and Broccoli
Chicken and Broccoli stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 20 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Press the tofu for at least 10–15 minutes to remove excess water: wrap the block in paper towels or a clean kitchen towel and set a heavy skillet or canned goods on top.
- While the tofu presses, cut the broccoli into bite-size florets, slice the red bell pepper into thin strips, mince the garlic, and finely grate or mince the ginger; slice the scallions thinly on the diagonal, keeping whites and greens separate.
- After pressing, cut the tofu into 1-inch cubes and toss gently with 1 tablespoon of the cornstarch and a pinch of salt and pepper to coat; reserve the remaining tablespoon of cornstarch for the sauce.
- Heat 1 tablespoon of vegetable oil in a large nonstick or cast-iron skillet over medium-high heat, add the tofu in a single layer, and fry undisturbed until the bottoms are golden, 3–4 minutes; flip and crisp the other sides, then transfer the tofu to a plate.
- Add the remaining 1 tablespoon oil to the same pan, reduce heat to medium-high, add the scallion whites, garlic, and ginger, and stir-fry 30–45 seconds until fragrant; add the broccoli and bell pepper and stir-fry 3–4 minutes until bright and just tender-crisp.
- Mix the soy sauce, vegetable broth, rice vinegar, brown sugar, and the reserved 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth sauce, then pour it over the vegetables and bring to a simmer until the sauce thickens, about 1–2 minutes.
- Return the tofu to the pan, toss gently to coat and warm through for another 1–2 minutes so the tofu soaks up the sauce; finish with the toasted sesame oil, scallion greens, and sesame seeds, and adjust seasoning with salt and pepper if needed.
- Serve immediately as-is for a vegetable-forward entrée, or spoon over steamed rice or noodles; leftovers keep well refrigerated in an airtight container for 2–3 days.
Nutrition
- Carbohydrates
- 24
- Saturated Fat
- 2
- Sodium
- 350
- Fiber
- 6
- Unsaturated Fat
- 12
- Protein
- 12
- Fat
- 14
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 270
- Sugar
- 4