Vegan Beef Broccoli
Savor the bold flavors of classic takeout with a healthy, plant-based twist in this Vegan Beef Broccoli recipe. Featuring protein-packed tofu marinated in a savory blend of soy sauce, maple syrup, and ginger, this dish combines irresistible umami with crisp-tender broccoli for a perfect balance of textures. A quick cornstarch slurry transforms the reserved marinade into a silky glaze that beautifully coats every bite, while sesame seeds and green onions add a fragrant finish. Ready in just 35 minutes, this easy stir-fry recipe is ideal for busy weeknight dinners and pairs deliciously with steamed rice or noodles. Perfect for vegans and anyone seeking a satisfying, flavorful alternative to traditional beef broccoli!
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Recipe Information
Ingredients
- 16 ounces firm tofu
- 0.5 cup soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 4 cups broccoli florets
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 teaspoons sesame seeds
- 2 tablespoons green onions
Instructions
1. Drain the tofu and press it for at least 10 minutes to remove excess moisture. Then, cut it into bite-sized cubes.
2. In a bowl, mix soy sauce, maple syrup, rice vinegar, garlic powder, and ground ginger to create a marinade.
3. Add the tofu cubes to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes.
4. While the tofu is marinating, prepare the broccoli by washing it and cutting it into bite-sized florets.
5. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add marinated tofu cubes (reserving the marinade) and cook until they are golden brown on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
6. In the same skillet, add another tablespoon of vegetable oil and the broccoli florets. Stir-fry them for about 5 minutes, or until they are bright green and tender-crisp.
7. Return the tofu to the skillet. Mix the cornstarch and water in a small bowl to make a slurry, then add this to the reserved marinade. Pour the mixture into the skillet and stir well to coat the tofu and broccoli.
8. Cook for an additional 2-3 minutes until the sauce thickens.
9. Garnish with sesame seeds and sliced green onions before serving.
10. Serve hot with rice or noodles if desired.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 37.2 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1182 mg | 25% | |
*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.
