If you're in need of a quick, flavorful, healthy, protein-loaded vegan dinner, you're going to LOVE this easy Broccoli Tofu Stir Fry with Mushrooms! It has a secret ingredient in the sauce (okay okay, I'll tell you what it is: balsamic vinegar) which makes this dish out-of-this-world delicious!
Broccoli Tofu Stir Fry with Mushrooms
For this recipe, I decided to go back to the basics: just a few ingredients and LOADS of flavor. Broccoli is a favorite around here in all forms - roasted, pureed into soup, in a broccoli salad, and we also love using it in stir fries.
Mushrooms are also an amazing ingredient - they add juiciness, flavor, and nutrients while being low in calories. And they soak up the flavor from any stir fry sauce, making them extra tasty!
Tofu is a favorite (at least for me it is!) but I have to make sure that I get it nice and crispy and cover it in a tasty stir fry sauce to have my family eat it! Trust me when I say the easy sauce for this recipe accomplishes just that!
Related recipe: Vegan Cashew Celery Stir Fry with Pineapple
Balsamic soy stir fry sauce
This easy stir fry sauce is made with balsamic vinegar and soy sauce (or use coconut aminos for a gluten-free stir fry), and loads of fresh garlic. The combination of balsamic and soy sauce is not a common one, since they are typically used in totally different cuisines, but I love using them together. They're both rich, flavorful sauces, and they give broccoli, tofu, and mushrooms lots of yummy savory flavor and a gorgeous golden brown color without any work on my part. Woo hoo!
And here's a shocker: This recipe does not use nutritional yeast!! Yes, I held back for once!
Related recipe: Roasted Brussels Sprouts with Maple Balsamic Sauce
Ingredients
- 1 head broccoli
- 10 oz (or 1 package) firm tofu
- 4 garlic cloves, minced or grated
- 8 oz white mushrooms, sliced (or use baby bella)
- 2 tablespoons olive oil (or use sesame oil for extra flavor)
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce (or use coconut aminos for a gluten-free stir fry sauce)
- 2 tablespoons water
- 1 teaspoon chili sauce, or chili flakes, or chili oil, or crushed red pepper (optional)
Related recipe: Bean Sprouts Stir Fry
Optional add-ons and garnishes:
- ¼ cup chopped peanuts (or use sesame seeds for a nut-free dish)
- Fresh lime juice
- Fresh cilantro leaves
- Rice, soba noodles, or palmini for serving (optional)
Related recipe: Vegan Stir Fried Rice with Scrambled Tofu
Instructions
Step 1: Cook broccoli in a steamer basket for 8-10 minutes, or in boiling water for 3-5 minutes, until it's parboiled, bright green but not fully cooked/mushy. Another option is to microwave it for 2-3 minutes, or until it's cooked to your liking.
Step 2: Pat the tofu dry with a paper towel and try to squeeze as much liquid out of it as possible. Cut it into small even cubes.
Step 3: Heat a skillet. Once hot, add the oil and the cubed tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until the tofu has a slight crust on each side and has begun to brown. Remove from the skillet.
Related recipe: Blacked Tofu with Black Eyed Peas Bowls
Step 4: Add a little more olive oil to the skillet, if needed, and add the minced garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced mushrooms and keep on stirring until they are tender.
Step 5: Add the pre-cooked broccoli.
Step 6: Whisk vinegar, soy sauce, water and chili sauce in a small container and pour it into the skillet. Add the tofu, give it a few stirs, coating everything in the sauce. Carefully taste, and season with chili sauce, salt, or more soy sauce, if needed. Serve immediately on its own, or over rice or noodles. Garnish with crushed peanuts, sesame seeds, a squeeze of fresh lime juice, or fresh cilantro.
Related recipe: Vegan Egg Roll in a Bowl
I hope you get to make this simple, flavorful dish! It is amazing as-is! To switch thins up, sometimes I like to add sliced bell peppers, vegan chick'n, minced ginger, or cashews to this broccoli tofu stir fry. Anything goes with the super flavorful garlicky balsamic soy stir fry sauce!
What to serve with broccoli tofu stir fry
If you want a lighter, low-carb dinner, you can eat it as it is. Otherwise, it is amazing over rice, soba noodles (or any kind of noodles, really!), as well as palmini or zoodles, if you're looking to keep it low-carb.
Related recipes: Low Carb Vegan Recipes
Storing leftovers
This recipe makes great leftovers for 1-2 days, but I do not recommend it after that because the tofu does not keep its crisp. Unfortunately, it does not freeze that well. So enjoy it while it's fresh!!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Easy Broccoli Tofu Stir Fry (Vegan!)
Ingredients
- 1 head broccoli, chopped into florets
- 10 oz firm tofu, patted dry and cubed
- 4 garlic cloves, minced or grated
- 8 oz white mushrooms, sliced (or use baby bella)
- 2 tablespoons olive oil, or use sesame oil for extra flavor
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce, or use coconut aminos if gluten-free
- 2 tablespoons water
- 1 teaspoon chili sauce, or chili flakes, or chili oil, or red pepper flakes (optional, skip for no spice)
- Optional add-ons and garnishes: chopped peanuts, fresh lime juice, fresh cilantro leaves
Special equipment
- Large skillet
- Wok
Instructions
- Cook broccoli in a steamer basket for 8-10 minutes, or in boiling water for 3-5 minutes, until it's parboiled, bright green but not fully cooked/mushy. Another option is to microwave it for 2-3 minutes, or until it's cooked to your liking.
- Pat the tofu dry with a paper towel and try to gently squeeze as much liquid out of it as possible. Cut it into small even cubes.
- Heat a large skillet or wok. Once hot, add the oil and the cubed tofu. Sauté for 5 minutes over medium heat, shaking/flipping occasionally to cook on all sides, until the tofu has a slight crust on each side and has begun to brown. Remove from the skillet.
- Add a little more oil to the skillet, if needed, and add the minced garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced mushrooms and keep on stirring until they are tender. Add the pre-cooked broccoli.
- Whisk vinegar, soy sauce, water and chili sauce in a small container and pour it into the skillet. Add the tofu, give it a few stirs, coating everything in the sauce. Carefully taste, and season with chili sauce, salt, or more soy sauce, if needed. Serve immediately on its own, or over rice or noodles. Garnish with crushed peanuts, sesame seeds, a squeeze of fresh lime juice, or fresh cilantro.
Connie
Great recipe