Spicy Stir Fried Tofu with Bok Choy or Baby Broccoli
Bold, flavorful, and loaded with plant-based goodness, this Spicy Stir-Fried Tofu with Bok Choy or Baby Broccoli is a weeknight dinner game-changer! Featuring crispy pan-seared tofu, vibrant greens, and a savory-spicy sauce made with hoisin, soy sauce, and sambal oelek, this recipe delivers the perfect balance of heat and umami in every bite. Fresh garlic, ginger, and toasted sesame oil elevate the dish with aromatic depth, while a sprinkling of sesame seeds and green onions adds a delightful crunch. Ready in just 30 minutes, this quick stir-fry is not only easy to make but also highly versatile—serve it over rice or noodles for a satisfying vegan meal packed with flavor and nutrition.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 8 oz bok choy or baby broccoli
- 4 cloves garlic
- 1 tbsp ginger
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sambal oelek or chili garlic sauce
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 3 tbsp water
- 2 tbsp vegetable oil
- 2 green onions
- 1 tbsp sesame seeds
Instructions
Drain and press the tofu for 10-15 minutes to remove excess moisture. Then cut it into 1-inch cubes.
While the tofu is pressing, rinse the bok choy or baby broccoli thoroughly and pat dry. If using bok choy, chop the leaves into bite-sized pieces. If using baby broccoli, trim the woody ends.
Finely mince the garlic and grate the ginger. Chop the green onions, separating the green tops from the white parts.
In a small bowl, whisk together the soy sauce, hoisin sauce, sambal oelek, sesame oil, cornstarch, and water to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the bok choy or baby broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked tofu to the skillet. Pour the sauce over the tofu and vegetables, stirring well to coat everything evenly. Cook for 1-2 minutes until the sauce thickens.
Remove from heat and garnish with the green tops of the green onions and sesame seeds.
Serve immediately over steamed rice or noodles for a delicious meal.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 18.2 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 922 mg | 71% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
