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    Where Is My Spoon > Recipes > By Cuisines > Asian and Indian

    Sweet and Sour Broccoli (with Tofu)

    Last modified: Feb 1, 2024 ยท Published by Adina, Jan 18, 2020 ยท 21 Comments

    Jump to Recipe
    pinterest image with title for sweet sour broccoli.

    Enjoy a simple and delicious dish of sweet and sour broccoli with tofu, ginger, and garlic. Itโ€™s a fast and easy recipe you can whip up in about 30 minutes. 

    close up of broccoli and tofu in sweet sour sauce.

    This quick and easy sweet and sour broccoli recipe combines crisp broccoli florets with tender tofu, all coated in a lusciously sweet and sour sauce infused with the zing of fresh ginger and aromatic garlic.

    It's a quick and easy process. Chop, prepare, stir-fry, and you'll be serving it up in just 30 minutes from the moment you start chopping the ingredients! And donโ€™t forget to cook some rice or noodles as well.

    If you like sweet and sour flavors, check out more recipes: Baked Chicken Thighs in Sweet and Sour Sauce, Copycat McDonald Sweet and Sour Sauce, Sweet and Sour Pickled Zucchini,ย or Sweet and Sour Fish Rhubarb Curry.

    Jump to recipe
    • Recipe ingredients
    • How to make sweet and sour broccoli?
    • Expert tips for making stir fry
    • Recipe FAQ
    • How to store?
    • How to serve?
    • More broccoli recipes
    • Recipe
    • Broccoli and Tofu Sweet Sour

    Recipe ingredients

    all the ingredients for making stir fry with broccoli, tofu and sweet and sour sauce.

    Stir-fry ingredients

    • Broccoli: About 2 cups florets (350 g). I tend to use the florets to make this broccoli stir fry and keep the stem for making a creamy broccoli soup, for instance. But nicely chopped broccoli stems are also perfectly delicious; they will just not look as lovely as broccoli florets.
      • You can use either fresh or frozen broccoli. Fresh broccoli brings a crisp texture, while frozen broccoli is convenient and cooks quickly.
    • Tofu adds a protein-rich element to the stir-fry. It's a versatile ingredient that absorbs the flavors of the sauce.
    • For the flavor: Fresh ginger and garlic, green onions, and sesame seeds.

    Sweet and sour sauce ingredients

    • Tomato Paste: Concentrated tomato paste, not tomato sauce. It provides a rich and concentrated tomato flavor to the sauce, adding a sweet and tangy base.
    • Ketchup: Add sweetness, enhancing the sauce's tomato flavor and providing a smooth consistency.
    • Light Soy Sauce: Adds a salty element and balances the sweetness.
    • Hoisin Sauce: Hoisin sauce brings a touch of sweetness.
    • Rice Vinegar: Rice vinegar provides a mild acidity that balances the sauceโ€™s sweetness, giving it a tangy kick. You can replace it with the same amount of white wine or apple cider vinegar + ยฝ teaspoon sugar.
    • Dried chili or red chili flakes to taste.
    • Chili Sauce: For a bit of heat. I use Sriracha or Sambal oelek, but I am not very particular about it. Whatever I happen to have in the fridge.
    • Sesame Oil: Sesame oil imparts a nutty aroma and flavor, enhancing the overall taste profile of the sauce.
    • Granulated Sugar: Granulated sugar sweetens the sauce. Adjust the amount to suit your preference.

    See the recipe card for full information on ingredients and quantities.

    How to make sweet and sour broccoli?

    • Broccoli: Blanch the broccoli florets for 2 minutes. Drain, rinse, and pat dry with paper towels to remove the excess water (1).
    • Tofu: Press it to remove moisture and cut it into 1-inch/ 2.5 cm. Set aside (2).
    collage of two pictures of blanching broccoli and cubed tofu.
    • Sweet and sour sauce: Whisk all the sauce ingredients and set the sauce aside (3).
    • Prepare other ingredients: Mince chili, garlic cloves, and ginger. Slice the green onions into thin rings, separating the white and green parts. Set aside (4).
    collage of two pictures of a bowl of sweet sour sauce and chopped garlic, ginger, and green onions.
    • Cook tofu in a wok or large pan for about 5 minutes, until it's golden brown all over. Transfer it to a plate (5).
    • Stir-fry the chili, garlic, ginger, and the white parts of the scallions for 30 seconds (6).
    collage of two pictures of frying tofu and then garlic in a wok.
    • Add the sauce and stir until it thickens, approximately 1 minute (7).
    • Add broccoli and tofu to the pan and stir carefully but thoroughly to ensure everything is coated with the sweet and sour sauce (8).
    • Sprinkle sesame seeds and the green parts of the scallions over the sweet and sour broccoli.
    collage of two pictures of thickening sweet and sour sauce and adding broccoli and tofu.

    Try more Chinese-style recipes: Chinese Walnut Cookies, Salt and Pepper Chicken Wings, or Mushroom Noodle Soup.

    Expert tips for making stir fry

    • Moisture: Try to remove as much water from the blanched broccoli and the tofu using paper towels. Too much moisture would dilute the sauce.
    • Make sure that all the ingredients are prepared before you start cooking. Making a stir fry is all about quickly frying a list of ingredients, and you don't want to overcook one component because you are not finished with chopping the next one.
    • Chop uniformly: Cut your ingredients into uniform sizes, especially broccoli and tofu. This ensures even cooking and a visually appealing final dish.
    • High heat for stir-frying: Use a high heat setting on your stove, and don't overcrowd the pan. Work in batches if necessary to maintain high heat and avoid steaming the ingredients.
    • Balanced sauce: Taste the sweet and sour sauce as you mix it. Adjust the sugar, vinegar, or chili sauce to your liking. You can add more sugar for sweetness, vinegar for tanginess, or chili sauce for heat.
    • Sauce thickness: Ensure the sweet and sour sauce thickens to a glossy consistency before adding the tofu and broccoli. This helps the sauce adhere to the ingredients and creates a more appealing presentation.
    • Serve promptly: Sweet and sour broccoli is best served immediately to enjoy the crispness of the broccoli and the tofu. Over time, they may lose their texture if left to sit.
    close up of broccoli and tofu covered with sauce and sprinkled with sesame seeds.

    Recipe FAQ

    What can I substitute for tofu if I don't eat soy products?

    If you prefer a non-soy option, use seitan, tempeh, or even a plant-based protein like seared mushrooms or cauliflower florets as a tofu substitute.

    Can I prepare the sauce in advance and store it?

    Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week. Simply give it a good stir before using it in your stir-fry.

    Can I make sweet and sour broccoli ahead for meal prep?

    While the dish is best enjoyed fresh, you can prepare the components (tofu, sauce, and blanched broccoli) in advance and assemble them quickly when you're ready to eat. This will help maintain the texture and flavors.

    Can I adjust the sweetness of the sauce?

    You can adjust the sauceโ€™s sweetness by adding more or less sugar according to your taste. Start with the suggested amount and taste as you go.

    How to store?

    Store leftover sweet and sour broccoli in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a microwave or stovetop, adding a splash of water or broth if needed to prevent drying out.

    How to serve?

    • Serve the sweet and sour broccoli with tofu immediately.
    • Jasmine rice, basmati rice, or long-grain white rice work well with sweet and sour tofu and broccoli. You can also use brown rice as a healthier option.
    • Chinese noodles or any noodles you like also make a great side dish.
    platter full of tofu and broccoli with sauce and two chopsticks.

    More broccoli recipes

    • many broccoli and cauliflower balls sprinkled with mayo and served with lettuce and lemon wedges.
      Baked Broccoli and Cauliflower Balls with Cheese
    • healthy broccoli potato casserole in a baking dish with a spoon in it, close up.
      Healthy Broccoli Potato Casserole
    • broccoli blue cheese with mushrooms in a skillet.
      Broccoli Mushroom Blue Cheese Recipe
    • broccoli and pea salad with tomatoes and vinaigrette.
      Broccoli Pea Salad

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    sweet and sour broccoli close up on a platter with chopsticks,

    Broccoli and Tofu Sweet Sour

    Make a simple, delightful sweet and sour broccoli stir-fry with tofu, ginger, and garlic. This easy recipe pairs crisp broccoli and tender tofu in a tasty sweet and sour sauce.
    5 from 8 votes
    Print Pin Share GrowSaved! Rate
    Course: Vegan Recipes
    Cuisine: Chinese
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 servings
    Calories: 212kcal
    Author: Adina

    Equipment

    • Wok or large pan
    Prevent your screen from going dark

    Ingredients 

    Stir-fry:

    • 2 cups broccoli florets 350 g/ 12 oz. Note 1
    • 1 lb extra-firm tofu 450 g
    • 1 small dried chili or dried chili flakes. to taste
    • 2 garlic cloves minced
    • 1 teaspoon fresh ginger minced
    • 2 green onions
    • 1 teaspoon sesame seeds
    • 2 tablespoons vegetable oil divided

    Sweet and sour sauce:

    • 2 tablespoons tomato paste
    • 1 tablespoon ketchup
    • 2 tablespoons light soy sauce
    • 2 tablespoons rice vinegar
    • 2 teaspoons hoisin sauce
    • 2 teaspoons chili sauce Note 2
    • 2 teaspoons sesame oil
    • 2 tablespoons granulated sugar

    Instructions

    • Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain them in a colander and rinse with cold water. Allow them to drain thoroughly. Pat the broccoli dry with paper towels to prevent the sauce from thinning due to excess moisture.
      2 cups/ 350 g broccoli
    • Tofu: Place the tofu between layers of paper towels and press to remove moisture. Repeat this process with fresh paper towels a few times. Cut the tofu into 2.5 cm/1 inch cubes and set aside.
      1 lb/ 450 g tofu
    • Sweet and sour sauce: Whisk together the tomato paste, ketchup, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar to make the sauce. Set aside.
      2 tablespoon tomato paste + 1 tablespoon ketchup + 2 tablespoon light soy sauce + 2 tablespoon rice vinegar + 2 teaspoon hoisin sauce + 2 teaspoon chili sauce + 2 teaspoon sesame oil + 2 tablespoon granulated sugar
    • Prepare other ingredients: Finely mince the dried chilies, garlic cloves, and ginger. Slice the green onions into thin rings, separating the white and green parts. Set aside.
      1 small dried chili or chili flakes to taste + 2 garlic cloves + 1 teaspoon ginger + 2 green onions
    • Cook tofu: Heat 1 tablespoon of vegetable oil. Add tofu and cook for about 5 minutes, stirring until it's golden brown all over. Transfer it to a plate.
      1 tablespoon oil
    • Stir-fry: Heat the remaining oil in the wok. Add the chilies, garlic, ginger, and the white parts of the scallions, and stir-fry for 30 seconds.
      1 tablespoon oil
    • Add the sauce and stir until it thickens approximately 1 minute.
    • Finish: Return the tofu to the wok and stir to coat. Add the broccoli and mix carefully but thoroughly to ensure everything is covered with the sweet and sour sauce.
    • Sprinkle sesame seeds and the green parts of the onions over the dish. Serve immediately.
      1 teaspoon sesame seeds

    Notes

    1. Broccoli: I tend to use the florets to make this broccoli stir fry and keep the stem for making soup. But nicely chopped broccoli stems are also perfectly delicious; they will just not look as nice as broccoli florets. You can use either fresh or frozen broccoli.
    2. Chili sauce: I use Sriracha or Sambal oelek.

    Nutrition

    Serving: 1/4 of the dish | Calories: 212kcal | Carbohydrates: 17g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 0.1mg | Sodium: 764mg | Potassium: 472mg | Fiber: 2g | Sugar: 11g | Vitamin A: 508IU | Vitamin C: 45mg | Calcium: 76mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Tessa | Natural Comfort Kitchen says

      January 16, 2016 at 7:00 pm

      I LOVE tofu! Cannot say the same for my husband, but he travels often for work which is when I get my tofu fix. Will be pinning this for next time he's away!

      Reply
      • Adina says

        January 16, 2016 at 7:41 pm

        Thank you, Tessa. It would be great if you tried it and I hope you like it if you do.

        Reply
    2. Evi @ greenevi says

      January 13, 2016 at 6:17 pm

      This is the type of food I absolutely love! So many flavours and colours, beautiful!
      Definitely gonna have to make soonish, pinned ๐Ÿ™‚

      Reply
    3. Meghan | Fox and Briar says

      January 13, 2016 at 3:47 am

      I love recipes that use ingredients that I have on hand! No matter how hard I try, I often forget to plan dinner ahead of time, so this is perfect. Also I am a huge fan of asian meals, and the fact that it is vegetarian makes it even better!

      Reply
    4. marcela says

      January 13, 2016 at 2:23 am

      YUM! It looks scrumptious! Love your dish, Adina!

      Reply
    5. allie @ Through Her Looking Glass says

      January 13, 2016 at 12:46 am

      What a delicious and beautiful dish, Adina! I have everything on hand except the hoisin and tofu. You have a real winner here and I wish this was on my dinner plate stat! Well done.

      Reply
    6. Marsha | Marsha's Baking Addiction says

      January 12, 2016 at 10:30 pm

      I've haven't tried tofu yet, but I've been meaning to! This meal looks absolutely delicious, and healthy!

      Reply
    7. Kathryn @ Family Food on the Table says

      January 12, 2016 at 9:34 pm

      I really love tofu but my family is so-so... I think this recipe might help change their minds! I'll definitely spice it up for the adults and keep it a little more mild for the kiddos. Can't wait to try this! Pinning!

      Reply
    8. Jess @ Sweetest Menu says

      January 12, 2016 at 9:12 pm

      This looks lovely! The perfect week night meal and so much better for you than take out! Great photos!

      Reply
    9. jo@jocooks.com says

      January 12, 2016 at 7:38 pm

      Oh I love these kind of dishes! I just happen to have some tofu in my fridge, might make this for dinner tonight. ๐Ÿ™‚

      Reply
    10. Angie@Angie's Recipes says

      January 12, 2016 at 7:26 pm

      A fantastic tofu recipe, Adina. I love the sweet sour flavour.

      Reply
    11. sue|theviewfromgreatisland says

      January 12, 2016 at 7:10 pm

      I LOVE spicy tofu recipes, this looks so pretty, too!

      Reply
      • Adina says

        January 13, 2016 at 12:21 pm

        Thanks, Sue!

        Reply
    12. Monica says

      January 12, 2016 at 3:22 pm

      This looks so, so good, Adina! I'm getting ready to cook dinner with some tofu tonight too. Love this sweet/sour combo and I can imagine the tofu soaking up all that flavor.

      Reply
      • Adina says

        January 12, 2016 at 6:41 pm

        It is a good combination indeed, I have made it a few times lately, using other vegetables...

        Reply
    13. Denise Browning@From Brazil To You says

      January 12, 2016 at 3:09 pm

      What a great meatless dish, Adina! It is also a complete meal packed with soy protein and yummy Asian flavors.

      Reply
      • Adina says

        January 12, 2016 at 6:40 pm

        Thank you, Denise, it is great when something so healthy tastes sooo good, isn't it?

        Reply
    14. Thao @ In Good Flavor says

      January 12, 2016 at 3:07 am

      I am so guilty of stocking up on things I don't need. What is sad about it is I often times have to throw them out because they have long passed their expiration date. This dish looks delicious! I would be perfectly content with a platter of this and bowl of white rice. So good!!

      Reply
      • Adina says

        January 12, 2016 at 11:59 am

        Thank you, Thao. I have to throw away things as well sometimes, no matter how much I try not to forget them somewhere on a shelf, it really makes me angry with myself.

        Reply
    15. Chris Scheuer says

      January 11, 2016 at 9:44 pm

      All I would need is the tofu. It sounds wonderful! And so pretty!

      Reply
      • Adina says

        January 12, 2016 at 12:00 pm

        Thank you, Chris. ๐Ÿ™‚

        Reply
    5 from 8 votes (8 ratings without comment)

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