Crispy Tofu Stir Fry with Broccoli (25g Protein)

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This crispy tofu stir fry with broccoli has about 25 grams of protein per serving, and the whole thing comes together in 35 minutes. The tofu gets a cornstarch coating that crisps up in a hot pan, then gets tossed with broccoli and yellow bell pepper in a soy-sriracha-maple sauce that’s salty, sweet, and spicy all at once. Served over white rice, it’s a complete dinner. Once you get the technique down, this becomes the kind of meal you can make from memory on any weeknight.

If you enjoy weeknight dishes like vegetable lo mein or vegan pad thai but want more protein and crunchier tofu, this stir fry delivers both. The technique here is worth learning because it applies to any stir fry you’ll ever make. Get the tofu crispy, keep the sauce separate until the end, and everything stays crunchy.

What Makes This Crispy Tofu Stir Fry with Broccoli So Good

Cornstarch is why this tofu gets actually crispy. When you toss the cubes in cornstarch before pan-frying, it creates a thin shell that dehydrates quickly in the hot oil. Cornstarch works better than all-purpose flour for this because it’s nearly pure starch, which produces a lighter, crunchier coating. Flour contains gluten and extra protein that absorb more oil and create a denser, chewier result. For tofu, you want light and crunchy.

The technique matters just as much as the coating. Once the tofu hits the hot pan, leave it alone. Every time you move a cube before the bottom side is fully golden, you tear off the crust that’s forming against the pan surface. High heat, single layer, 3-4 minutes per side, no touching. You’ll know it’s ready to flip when the edges look golden brown and the cube lifts cleanly with no resistance. If it sticks when you nudge it, give it another minute.

Pressing the tofu first is what makes all of this work. Water trapped inside the block creates steam when it hits the hot oil, and that steam pushes the cornstarch away from the surface instead of letting it crisp up. Ten minutes under a heavy pan gets enough moisture out. You don’t need a fancy press, just a clean towel and something heavy.

Cut the cubes around 3/4 inch. That size gives you a good ratio of crispy outside to soft inside. Smaller cubes dry out too much and taste like croutons. Bigger ones don’t get enough crust relative to the center.

Then there’s the sauce. Soy sauce provides the salt and umami base. Sriracha brings heat. Maple syrup adds sweetness that balances the spice. Sesame oil gives a nutty depth, and rice vinegar keeps everything bright so the flavors don’t flatten out. You mix the sauce in a bowl before cooking starts, and it takes about 30 seconds. The maple and sriracha combination is what sets this apart from a standard soy-garlic stir fry.

Ingredients for Tofu Broccoli Stir Fry

Here’s everything you need. Most of this is standard pantry stuff if you cook Asian-inspired meals regularly.

• 1 block (14-16 oz) extra-firm tofu
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 2-3 tablespoons neutral oil (vegetable, canola, or avocado oil all work)
• 12 oz frozen broccoli (or 1 large head fresh broccoli, cut into florets)
• 1 yellow bell pepper, sliced thin
• 2 cups white rice, dry (cook according to package directions)

Stir Fry Sauce

• 3 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon sriracha
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced

Garnish

• Sliced green onions
• Sesame seeds (optional)

How to Make Crispy Tofu Stir Fry with Broccoli

1. Start your rice. Cook 2 cups dry white rice according to package directions. This runs in the background while you handle the stir fry.
2. Press and cube the tofu. Wrap 1 block of extra-firm tofu in a clean kitchen towel and set a heavy pan on top for 10 minutes. Then cut it into 3/4-inch cubes.
3. Coat in cornstarch. Toss the tofu cubes in a bowl with 3 tablespoons cornstarch and 1/2 teaspoon salt until evenly coated.
4. Mix the sauce. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon sriracha, 1 tablespoon maple syrup, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and 2 minced garlic cloves. Set aside.
5. Pan-fry the tofu. Heat 2 tablespoons neutral oil in a large skillet or wok over high heat. Wait until the oil shimmers and a small piece of tofu sizzles immediately when it touches the pan. Add the coated tofu in a single layer. Do not crowd the pan. Let each side cook 3-4 minutes undisturbed until golden. Don’t move the cubes. When you nudge one and it releases cleanly from the pan, flip it. If it sticks, it needs more time. Work in batches if needed. Transfer to a plate.
6. Cook the vegetables. In the same pan, add 1 tablespoon oil. Add 12 oz frozen broccoli and 1 sliced yellow bell pepper. Cook 4-5 minutes on high heat, stirring occasionally, until hot through and slightly charred at the edges.
7. Add the sauce. Pour the sauce over the vegetables and toss for 30 seconds until everything is coated and the garlic is fragrant.
8. Return the tofu. Add the crispy tofu back to the pan and gently toss to coat in the sauce. Remove from heat immediately so the crust stays intact.
9. Serve. Plate over rice and top with sliced green onions and sesame seeds.

Tips for the Best Crispy Tofu Stir Fry

• Press the tofu, even briefly. Even 10 minutes makes a noticeable difference. Water is the enemy of crispiness. The drier the tofu surface, the better the cornstarch adheres and the crispier the result. If you have a tofu press, use it. A heavy pan and towel work fine too.
• Get the oil hot before adding tofu. Drop a small piece in. If it sizzles right away, you’re ready. If it just sits there quietly, the oil isn’t hot enough and the tofu will absorb it instead of crisping. High heat from start to finish.
• Don’t crowd the pan and don’t move the tofu. If all your tofu doesn’t fit in a single layer, cook in two batches. Crowded tofu steams instead of frying, and you end up with soft, pale cubes instead of crispy golden ones. Once the cubes are in the pan, resist the urge to push them around. Let the crust form fully against the hot surface before you flip. Nudge one gently after 3 minutes. If it releases clean, flip. If it sticks, leave it.
• Add the sauce at the very end. The crispy coating starts absorbing moisture the second sauce touches it. You have about a 15-20 minute window before the crust softens. Toss the tofu in sauce right before serving for maximum crunch.
• Frozen broccoli works well here. No need to thaw it first. Drop it straight into the hot pan from frozen. The initial steam helps cook it through, and then the direct heat chars the edges slightly. The texture ends up close to fresh.
• Mix the sauce before you start cooking. Have it ready in a small bowl. Once the vegetables are done, you want to move fast so nothing overcooks or sits too long.

How to Store This Stir Fry

Store leftovers in an airtight container in the fridge for up to 4 days. For reheating, skip the microwave. A skillet over medium-high heat for 3-4 minutes re-crisps the outside of the tofu instead of making it rubbery. Add a splash of water to the rice if it’s dried out. It loosens back up quickly.

If you’re making this specifically for meal prep, store the crispy tofu and sauce separately and combine when you reheat. The tofu stays noticeably crunchier this way. You can also re-crisp it in an air fryer at 400°F for 3-4 minutes.

Crispy Tofu Stir Fry Variations

This recipe is flexible with both the vegetables and the sauce.

For a peanut version, swap the maple syrup for 2 tablespoons peanut butter and thin the sauce with a splash of water. The tofu and quinoa power bowl uses a similar nutty sauce approach if you want another take on that flavor profile.

For a teriyaki direction, replace the sriracha with 1 tablespoon mirin and add 1/2 teaspoon fresh grated ginger. Same crispy tofu technique, completely different flavor.

Swap the broccoli for snap peas, green beans, or bok choy depending on what you have. Mushrooms also work well, but cook them separately first since they release a lot of water and will steam the other vegetables. If you want an entirely different tofu dish, the chickpea and tofu curry is another high-protein option that uses tofu in a completely different way.

For more heat, double the sriracha or add a tablespoon of chili garlic sauce to the sauce mix.

Frequently Asked Questions

How do you keep crispy tofu from getting soggy in stir fry sauce?

Add the tofu back to the sauce at the very end, right before you serve. The cornstarch coating holds up for about 15-20 minutes before the moisture fully breaks through. Toss gently so you don’t crack the crust off the cubes. If you’re meal prepping, store the sauce and tofu separately and combine when reheating.

Is tofu stir fry high in protein?

This recipe has about 25 grams of protein per serving when you use a full block of extra-firm tofu over rice. Most of the protein comes from the tofu itself, which has roughly 10 grams per 3-ounce serving. The rice and broccoli add another 5-7 grams combined. For even more protein, toss in a handful of shelled edamame with the vegetables.

Do you need cornstarch for crispy tofu?

Cornstarch gives the crispiest result with the lightest coating. You can substitute rice flour or arrowroot starch for a similar effect. All-purpose flour works but creates a denser, less crunchy shell because the gluten absorbs more oil. Without any coating at all, tofu can still brown in a hot pan, but it won’t develop that same shatteringly crispy exterior.

Can you use fresh broccoli instead of frozen?

Yes. Cut fresh broccoli into bite-sized florets and cook the same way. Fresh broccoli may need an extra minute or two in the pan since it doesn’t have the moisture that frozen broccoli releases to help steam it through. Both work well in this recipe.

This crispy tofu stir fry with broccoli is one of those recipes that proves vegan protein doesn’t have to be boring. Crispy on the outside, tender on the inside, and coated in a sauce you’ll want to pour on everything. If you’re looking for more tofu dishes, the tofu mushroom fried rice is another quick weeknight option.

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More Vegan Stir Fry and Tofu Recipes

• Tofu Mushroom Fried Rice
• Quick and Easy Vegetable Lo Mein
• Easy Vegan Pad Thai
• Tofu and Quinoa Power Bowl with Tahini Dressing
• Chickpea and Tofu Curry with Spinach

Crispy Tofu Stir Fry with Broccoli

Cornstarch-coated tofu pan-fried until golden and crispy, tossed with broccoli and bell pepper in a soy-sriracha-maple sauce and served over rice. About 25g protein per serving.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Asian

Servings 3

Calories 500 kcal

Equipment

• Large skillet or wok
• Mixing bowls
• Kitchen towel or tofu press

Ingredients

  

Stir Fry

• 1 block 14-16 oz extra-firm tofu
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 2-3 tablespoons neutral oil vegetable, canola, or avocado
• 12 oz frozen broccoli
• 1 yellow bell pepper sliced thin
• 2 cups white rice dry

Sauce

• 3 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic minced

Garnish

• Sliced green onions
• Sesame seeds optional

Get ingredients with

Instructions

 

Prepare the Tofu

• Cook 2 cups dry white rice according to package directions.
• Wrap 1 block extra-firm tofu in a clean kitchen towel and press with a heavy pan for 10 minutes. Cut into 3/4-inch cubes.
• Toss the tofu cubes in a bowl with 3 tablespoons cornstarch and 1/2 teaspoon salt until evenly coated.

Make the Sauce

• In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon sriracha, 1 tablespoon maple syrup, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and 2 minced garlic cloves. Set aside.

Cook the Stir Fry

• Heat 2 tablespoons neutral oil in a large skillet or wok over high heat. Wait until the oil shimmers and a small piece of tofu sizzles on contact. Add the coated tofu in a single layer without crowding. Cook 3-4 minutes per side undisturbed until golden. Nudge a cube gently to check. If it releases cleanly, flip. If it sticks, give it more time. Work in batches if needed. Transfer to a plate.
• In the same pan, add 1 tablespoon oil. Add 12 oz frozen broccoli and 1 sliced yellow bell pepper. Cook 4-5 minutes on high heat, stirring occasionally, until hot and slightly charred.
• Pour the sauce over the vegetables and toss for 30 seconds until coated and fragrant.
• Add the crispy tofu back to the pan and gently toss to coat in the sauce. Remove from heat immediately.
• Serve over rice and top with sliced green onions and sesame seeds.

Notes

Press the tofu for at least 10 minutes. Drier tofu = crispier tofu.

Don't crowd the pan when frying. Work in batches if needed so each cube has contact with the hot surface.

Add the tofu back to the sauce at the very end to keep the crispy coating intact. It holds up for about 15-20 minutes before softening.

Frozen broccoli works straight from the bag with no thawing. Fresh broccoli works too but may need an extra minute.

Nutrition values are estimates based on 3 servings using a 16 oz block of extra-firm tofu.

Keyword crispy tofu, high protein tofu, maple sriracha tofu, tofu stir fry, vegan stir fry