Sticky Tofu & Broccoli Stir Fry Bowl

A simple, satisfying stir fry with crispy tofu, tender broccoli, and a sticky-sweet glaze. It's served over fluffy rice and finished with a sprinkle of sesame seeds. Quick, plant-based, and full of flavor!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the rice until the water runs mostly clear. Add it to a pot with water and a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes. Remove from heat and let it sit (covered) for 10 minutes. Fluff before serving.

Step 2

If you have a tofu press: Place tofu inside and press for 15–30 minutes to remove excess moisture.

Step 3

No tofu press? Wrap tofu in a clean kitchen towel or a few paper towels. Place it on a plate, add a flat object on top (like another plate or cutting board), and weigh it down with books or cans. Let it sit for 15–30 minutes, then unwrap and pat dry.

Step 4

Cut the pressed tofu into bite-sized cubes. Toss with cornstarch to help it crisp up. Heat 1–2 tablespoons of oil in a large non-stick pan or wok over medium-high heat. Add the tofu in a single layer and cook for about 6–8 minutes, turning occasionally, until golden and crispy on all sides. Remove from the pan and set aside.

Step 5

In the same pan, add broccoli and a splash of water. Cover for 2–3 minutes to lightly steam, then uncover and sauté until just tender. Add garlic and ginger, and cook for 1 more minute.

Step 6

In a small bowl, whisk together soy sauce, maple syrup (or honey), rice vinegar, sesame oil (if using), and the cornstarch slurry.

Step 7

Return the tofu to the pan with the broccoli. Pour in the sauce and toss to coat. Let it simmer for 1–2 minutes until thickened and glossy.

Step 8

Scoop rice into bowls, top with the stir fry, and sprinkle with black sesame seeds. Serve hot and enjoy!