Broccoli and Tofu Sweet Sour

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

5 from 8 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Vegan Recipes

Cuisine: Chinese

Servings: servings

Calories: 212kcal

Author: Adina

Equipment

Wok or large pan

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

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.
Chili sauce: I use Sriracha or Sambal oelek.

Nutrition