Here’s a quick and simple meal we had today that I thought I’d share because it was just so darn fast and easy- Broccoli Stir Fry!  Use a protein of your choice- here I’ve kept it vegan and used tofu, but you could make this with shrimp, chicken or even beef.  Serve it over noodles or rice, or just on its own. 

This flavorful Broccoli Stir fry can be kept vegan with Tofu (or substitute shrimp, chicken or beef). A fast and easy vegan dinner recipe that can be made in under 30 minutes. #stirfry #broccoli #veganstirfry #tofustirfry #paleo

Hey friends, I’m keeping it short and sweet this week. This Broccoli Stir Fry was lunch today and I couldn’t help but think how you probably have everything you need to make this in your fridge right now, so I thought I’d share it!

What I like about this recipe is how adaptable it is (use any protein you like: tofu, shrimp, chicken, beef, etc) and feel free to switch up the nuts. Here I’ve used cashews, but other nuts work well too!

I also love how quickly it comes together.

It would also work with other veggies as well. You get the idea. 🙂

This flavorful Broccoli Stir fry can be kept vegan with Tofu (or substitute shrimp, chicken or beef). A fast and easy vegan dinner recipe that can be made in under 30 minutes. #stirfry #broccoli #veganstirfry #tofustirfry #paleo

Start with toasting the cashews in a dry skillet, and cooking the protein. See the recipe notes for chicken, beef or shrimp. Tempeh would also work here!

broccoli stir fry sauce

The flavorful Broccoli stir fry sauce is made with really simple ingredients.

This flavorful Broccoli Stir fry can be kept vegan with Tofu (or substitute shrimp, chicken or beef). A fast and easy vegan dinner recipe that can be made in under 30 minutes. #stirfry #broccoli #veganstirfry #tofustirfry #paleo

Make sure to cut the broccoli florets tiny and as evenly sized as possible.

This flavorful Broccoli Stir fry can be kept vegan with Tofu (or substitute shrimp, chicken or beef). A fast and easy vegan dinner recipe that can be made in under 30 minutes. #stirfry #broccoli #veganstirfry #tofustirfry #paleo

Serve this on its own, over noodles or over rice.

FYI: If you cook jasmine rice using this “pasta method”,  the rice only takes about 15 minutes and it’s done at the same time as the stirfry. Kind of nifty. 🙂

This flavorful Broccoli Stir fry can be kept vegan with Tofu (or substitute shrimp, chicken or beef). A fast and easy vegan dinner recipe that can be made in under 30 minutes. #stirfry #broccoli #veganstirfry #tofustirfry #paleo

Alright. Give a go. 🙂

This flavorful Broccoli Stir fry can be kept vegan with Crispy Tofu (or sub shrimp, chicken or beef). A fast and easy dinner recipe that can be made in under 30 minutes.

Let me know what you think in the comments below!

Have a great week,

Sylvia

Other Stir Fry Recipes you may like:

  1. Asparagus and Mushroom Stir fry 
  2. Zucchini Corn and Basil Stir fry 
  3. Veggie Lo Mein!
  4. Chinese Eggplant with Szechuan Sauce
  5. Instant Pot Teriyaki Chicken 
  6. Moo Shu Tofu

 

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This flavorful Broccoli Stir fry can be kept vegan with Tofu (or substitute shrimp, chicken or beef). A fast and easy vegan dinner recipe that can be made in under 30 minutes. #stirfry #broccoli #veganstirfry #tofustirfry #paleo

Broccoli Stir Fry

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: stir fry, vegan, vegan dinner
  • Method: stir fry
  • Cuisine: Chinese
  • Diet: Vegan

Description

Quick and easy Broccoli Stir Fry with your choice of tofu, chicken, shrimp or beef.  The simple stir fry sauce is made from scratch and is Gluten-free adaptable.


Ingredients

Scale

 

  • 1/4 cup cashews (or peanuts)
  • 2 tablespoons peanut oil (wok oil, coconut, or other high heat oil)
  • 812 ounces tofu, extra firm ( or sub shrimp, diced chicken, thinly sliced beef)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ——
  • 1 shallot , chopped
  • 4 garlic cloves, rough chopped
  • 2 teaspoons fresh ginger, chopped
  • 34 cups broccoli, cut into very small florets
  • 1/4 cup water or Chinese Cooking wine
  • 36 dried red Chinese or arbol chilies

Serve with rice or other cooked grain, garnish with toasted sesame seeds, furikake or chili flakes.

Broccoli Stir Fry Sauce:


Instructions

  1. Cook rice if using. I use this pasta method for quickest cooking. 
  2. Toast Nuts: If using raw nuts toast them in a dry skillet or wok over medium-low heat until golden, stirring often. Set aside. Skip this if using roasted nuts.
  3. Cook protein: Press tofu lightly with paper towels and cut into 1-inch cubes. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. It shouldn’t stick if you don’t fiddle with it. Turn it over and crisp up the other side. Place on a paper towel. See notes for chicken, shrimp and beef. 
  4. In the same pan, adding a little more oil if necessary, add shallots, garlic and ginger, and saute over medium heat until golden and fragrant. Add Broccoli and give a stir for 2 minutes.  Pour in the water or wine, stir, cover and let the broccoli steam for 3-4 minutes, or until broccoli is vibrant and just tender.
  5. While the broccoli is steaming, mix the sauce ingredients together in a small bowl. 
  6. Remove lid and cook off any remaining liquid until the pan is relatively dry.
  7. Make a well in the center, add the dried chilies and toast for 45 seconds.
  8. Pour in the sauce, and give a stir to heat up.
  9. Add the crispy tofu (or other cooked protein) into the pan right before serving, warming and tossing to coat.

 


Notes

For fastest rice: Cook 1 cup jasmine rice in 4-5 cups boiling salted water ( like you would pasta), until tender, 10-15 minutes- then strain. Let stand in a strainer for a couple of minutes. Rice will be done by the time this recipe is done!

To cook shrimp, chicken or beef:   Use whole peeled shrimp, 3/4 inch-cubed chicken, or thinly sliced beef. PAT DRY. Make sure to season the hot oil generously with salt and pepper, swirling. Add the meat and stir fry until cooked all the way through, or to your liking, over medium-ish heat. Set aside on a paper towel, continue on with the recipe, and add this back in at the end.

Nutrition

  • Serving Size:
  • Calories: 324
  • Sugar: 16.8 g
  • Sodium: 972.1 mg
  • Fat: 20.2 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 28.4 g
  • Fiber: 3.3 g
  • Protein: 12.1 g
  • Cholesterol: 0 mg

Keywords: broccoli stir fry, vegan stir fry, tofu stir fry, tofu stir fry recipes, tofu stir fry with broccoli

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Comments

  1. Something didn’t work for me in this recipe. The sauce proportions were off to my taste. It was much too salty- I used about 2/3 of the recommended soy sauce and even so had to add water to the sauce. Additionally, I could never add the amount of chili paste or sriracha called for here- I used 1/4 of designated amount and it was plenty spicy for my crowd. I did add some cornstarch which thickened it just the right amount to create a glaze over the dish. I would need to tweak with sauce further before making it again, but I did appreciate the recipe- particularly the way you suggest cooking the broccoli.

  2. This was so easy and delicious! I didn’t have shallots(subbed red onion) or red chilies (sprinkled tofu with red chili flakes while cooking). Added some snow peas that needed to be used. Sooo good! Thanks for this stir fry sauce recipe! Will definitely be using this recipe often!

  3. Made this quick stir fry with tofu tonight and it was amazing! Next time I might add a little cornstarch to the sauce as I like my sauce a little thicker. But as always, your recipes are delicious and flavorful.

  4. We made this tonight with shrimp and it was another home run. I doubled pretty much everything because we had 5 people eating. I omitted all of the heat except the garlic chili paste but only used 1 1/2 tablespoons so not quite a double on that. We have a few people in the house with an issue with spicy food. I also used double the ginger because I love it. We served it over coconut rice. I thought there would be some leftovers for lunch tomorrow but we ate it all. Everyone loved it. Another recipe to keep. Thanks, Sylvia!!

  5. Delicious as always. Such a satisfying and easy meal. I cook a stir fry once a week typically, and always come back to this one again and again (while subbing in different veggies occasionally).

  6. I’ve made about a dozen of your recipes, and this is one of the top two or three. Flavor profile was spot on. Textures were great.

    Based on what we had in the cupboard:
    Subbed a bag of roasted peanuts for the cashews
    Subbed garlic chili pepper sauce for the chili paste
    Bragg’s amino acids instead of soy, as you recommended
    Used three links of a paleo/keto chicken sausage with plant-based casing for the protein
    Used your “boil the rice like pasta” trick instead of the directions on some old microwave rice. Great way to use it up.

    This was really deep flavored and delicious, with great textures!

  7. Great recipe and easy to prepare. I loved the flavor of the sauce. I made a smaller portion on the side for my toddlers with less chili sauce as they aren’t used to spicy food yet.

  8. Really good! I didn’t have Chinese cooking wine so I used mostly water with a big dash of mirin thrown in…and also used a red pepper, sauteed with the aromatics right before steaming the broccoli. The sauce was delicious.

  9. Loved it. Sauce was terrific. I used chili garlic sauce instead of chili paste. That’s all I had in the refrigerator. I’m so impressed with the flavor in each bite. Happy girl tonight! Thanks.

  10. I made this for lunch today and it was yummy and healthy! I did not have enough broccoli as called for in the recipe, so I added mushrooms.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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