Stir-frying is a Chinese technique that cooks small pieces quickly over high heat, so vegetables stay crisp and bright. This home version uses a regular large pan and cornstarch-dusted tofu to get crisp edges, a glossy sauce and broccoli that is tender but not soggy.
Why this recipe works
- Pressing and a cornstarch coating dry the tofu’s surface so it fries to a crisp shell instead of steaming.
- Steam-frying the broccoli with a little water cooks the stems through while the florets keep their colour and bite.
- A sauce thickened separately with starch turns glossy in under a minute, so the tofu spends almost no time in liquid.
Method
Drain the tofu, wrap it in a clean towel and set a heavy pan or a couple of cans on top for 20 minutes. Cut into 2 cm cubes and toss with 1 tablespoon cornstarch until each cube has a thin, even, dry coating.
Tip: Pressing removes water, which would otherwise steam the tofu and stop it crisping.
Whisk the soy sauce, vinegar, maple syrup, 1 teaspoon cornstarch and 60 ml cold water until the starch dissolves. Have the ginger, garlic, spring onions and sauce next to the stove, because the last stages go quickly.
Heat 2 tablespoons oil in a large non-stick or carbon-steel pan over medium-high heat for 1 minute until it shimmers. Add the tofu in one layer, in two batches if needed, and fry for 8 to 10 minutes, turning every 2 minutes, until crisp and golden on most sides. Move to a plate lined with paper towel.
Wipe out the pan and heat it over high heat until very hot (if using non-stick, use medium-high and add the oil first). Add 1 tablespoon oil, swirl, then add the broccoli. Stir-fry for 2 minutes until bright green with a few browned edges.
Add 3 tablespoons water and cover at once. Steam for 1½ to 2 minutes, until the water has gone and a knife tip slides into a stem with slight resistance.
Tip: Steaming in the pan cooks the stems through without softening the tops.
Push the broccoli to one side, add the ginger, garlic and spring onion whites to the space, and stir for 20 to 30 seconds until fragrant but not browned.
Stir the sauce again, because the starch settles, and pour it in. Let it bubble for 30 to 45 seconds until it thickens and turns glossy.
Return the tofu and fold for 30 seconds, just long enough to coat it. Take the pan off the heat, stir in the sesame oil, scatter over the spring onion greens and sesame seeds, and serve at once.
Swaps & substitutions
- Soy sauce → Tamari or coconut aminos: Use gluten-free tamari to avoid wheat; check the label, as some brands contain it. Coconut aminos make the sauce soy-free but milder and sweeter, so use a little less maple syrup. The tofu itself is still soy.
- Maple syrup → Honey or brown sugar (2 tsp): Either works. Honey means the dish is no longer vegan.
- Broccoli → Broccolini, green beans or sugar snap peas: Keep the weight the same. Green beans need about 1 minute longer to steam, and snap peas about 1 minute less.
- Toasted sesame oil and seeds → An extra teaspoon of neutral oil and no seeds: For a sesame allergy. You lose the nutty aroma but the rest of the dish is unaffected.
Storage & reheating
Best eaten straight away while the tofu is crisp. Cool and refrigerate within 2 hours; it keeps 3 days in an airtight container, though the coating softens. Reheat in a hot frying pan or a 200°C oven for 8 to 10 minutes until steaming hot all the way through, which restores some crispness better than a microwave. It does not freeze well, as the broccoli turns watery.
Frequently asked questions
Why isn't my tofu getting crisp?
The usual causes are tofu that has not been pressed, a pan that is not hot enough, a crowded pan, or turning the cubes too early. Press for 20 minutes, coat lightly in cornstarch, give the cubes a minute or two to form a crust before moving them, and fry in batches.
Do I need to press the tofu?
Yes, for crisp results. Firm tofu holds a lot of water. If you use extra-firm tofu, 10 minutes of pressing is enough. Silken and soft tofu are too delicate for this recipe.
Is this stir-fry vegan and gluten-free?
It is vegan as written, using maple syrup and no animal ingredients. It is not gluten-free with ordinary soy sauce, which contains wheat. Use a tamari labelled gluten-free. It contains soy and, from the oil and seeds, sesame.
Can I make it in a regular frying pan instead of a wok?
Yes. A large heavy frying pan works well. Cook the broccoli in two batches if it will not fit in one layer, because an overfull pan steams rather than sears. Home stoves cannot match restaurant wok heat, so the steam-fry step finishes the cooking.
What should I serve with it, and are the nutrition numbers with rice?
Serve it with steamed rice, noodles or quinoa. The nutrition estimate is for the stir-fry alone. About 180 g of cooked white rice adds roughly 230 kcal per serving.
Nutrition
| Calories | 482 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 28 g |
| Fat | 31 g |
| Fibre | 8 g |
| Sodium | 955 mg |
More in Global Kitchen Recipes and Main Dishes.
