When it comes to preparing lunches for the week, the name of the game is speed. Having grown tired of $12 salads for lunch, I’ve been almost exclusively making and bringing in lunch to work for the past few months. I’ve actually been able to set up a pretty awesome arrangement with one of my coworkers, in which we each make lunch for each other 2 days/week.
She has a Persian background, and makes fun stews, salads, and egg dishes, and I usually default to my familiar Chinese roots. The dish that I’ve made for us most often is definitely this Broccoli Tofu Bowl (I think I’ve made it at least 5 times. Luckily, said coworker loves tofu as much as I do).
It’s a super-simple recipe––perfect for vegetarians, vegans, and omnivores alike––and served over a white (or brown, if you’re healthy like that) rice, it’s the perfect lunch. Plus, it only takes 10 minutes to make––5 minutes to cut up the tofu, broccoli and garlic, and mix up a quick sauce…and 5 minutes to throw it all together on the stove. If you’re new to the magical substance that is tofu, this broccoli tofu dish is the perfect intro course.
Recipe Instructions
Cut your block of firm tofu into bite-sized cubes and set aside. In a medium bowl, combine the chicken or vegetable stock, soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and sugar, and set aside.
Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
Add the tofu and your stock mixture, tossing everything together gently.
Bring to a simmer, and stir in the cornstarch slurry. Allow to simmer for about 2 minutes, until the sauce has thickened.
Serve this healthy broccoli tofu bowl over steamed rice!
10-Minute Broccoli Tofu Bowls
Ingredients
- 16 oz. firm tofu (450g)
- 1 cup chicken or vegetable stock (235 ml)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry cooking wine)
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic (chopped)
- 1 pound broccoli (450g, cut into small florets)
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
Instructions
- Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside.
- Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
- Add the tofu and your stock mixture, tossing everything together gently. Bring to a simmer, and stir in the cornstarch slurry. Allow to simmer for about 2 minutes, until the sauce has thickened. Serve over steamed rice!
nutrition facts
I really want to try this dish, but i don’t have the broccoli. So i replace it with zucchini, and add oyster mushroom too. It’s so delicious. Me and hubby loves it. Thank you!
You’re welcome, Frieska!
Made this for tonight’s dinner and it was a hit! It was so good and tasted like the ones from restaurants. Will definitely make this again. Thank you for sharing!
You’re very welcome!
I’d like to make this but am slightly worried the dish may come out a bit too sauce. I only have an electric stove and non-stick pan to use so I’m not sure I’ll have enough heat to thicken and reduce the sauce. Would appreciate any advice on this :)
Hi Tanuja, if you need to thicken the sauce down, you can always add more cornstarch slurry.
I really enjoyed this recipe! So quick and delicious! No frying tofu!
I added extra garlic and also ginger cuz i love both. I also added green onion and water chestnuts for crunch. Thank you
You’re welcome!
I made this and it didn’t have the flavor I expected. When I look at the picture it has a red coloring where did that come from. There was no ingredients for chilies or hot sauce. Very disappointed.
Hi LT, the amber color of the dish comes from Chinese dark soy sauce. Here’s our article on that ingredient: https://thewoksoflife.com/dark-soy-sauce/. If you like chilies or spice, you can always add it to your preference.
I noticed the tofu wasn’t pressed first. Was this in the interest of saving time or unpressed tofu is better in this recipe?
Hi Stephanie, we generally don’t press our tofu.
Since I’m choosing to eat less meat protein now this recipe fit the bill. Yummy – this tastes just like what you would order in a Chinese restaurant. Easy to prepare and quick to cook. Only changed the quantity of broccoli and tofu, and substituted the cornstarch and sugar. Definitely will make again. Thanks for your recipes :)
You’re welcome Corrina!
Broccoli is one of my favorite vegetable. Often I try different broccoli recipe for my won kids. Thanks for sharing your nice recipe.
You’re welcome, Kristy! Hope you enjoy these healthy bowls. :)