Takeout-Inspired Tofu and Broccoli Stir-Fry Recipe
This Takeout Inspired Tofu and Broccoli recipe recreates the beloved flavors of classic Asian takeout with a healthy homemade twist. Extra-firm tofu is marinated in a savory-sweet-spicy sauce, quickly sautéed, then pressure cooked with fresh broccoli to achieve a perfectly tender and flavorful dish. The ginger-chili sauce adds a bright, spicy kick balanced by the richness of toasted sesame oil. Ready in just about an hour and made entirely in the Instant Pot, this dish is perfect for weeknight dinners or meal prep, served over your choice of white or brown rice for a satisfying vegan meal.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
- Diet: Vegan
Ingredients
Tofu and Marinade
- 1 (14-ounce) block extra-firm tofu
- 3 tablespoons reduced-sodium tamari or soy sauce
- 2 teaspoons Sriracha or similar chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
Ginger-Chili Sauce
- ¼ cup reduced-sodium tamari or soy sauce
- ¼ cup agave nectar or coconut nectar (or maple syrup, for a more robust flavor)
- 2 tablespoons water
- 1½ tablespoons Sriracha or similar chili-garlic sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1½-inch piece fresh ginger, grated or finely minced
For Cooking and Finish
- 1½ tablespoons grapeseed oil or other neutral, high-heat cooking oil
- 2 medium heads broccoli, cut into small florets (about 4 cups)
- 2 tablespoons cornstarch
- ¼ cup water (for cornstarch slurry)
- White rice or brown rice, for serving
Instructions
- Prep the Tofu: Drain the tofu and cut it into 4 slabs. Place the tofu on a cutting board lined with paper towels, then cover with more paper towels and add weight like heavy books or a skillet filled with cans. Let the tofu sit for at least 30 minutes to an hour to press out moisture, changing the paper towels as needed. After pressing, cut the tofu into ¾-inch cubes.
- Marinate the Tofu: Place the cubed tofu in a gallon-size zip-top bag and add 3 tablespoons tamari, 2 teaspoons Sriracha, 1 teaspoon toasted sesame oil, and 2 teaspoons rice vinegar. Toss gently to coat and let it marinate for 5 minutes, occasionally massaging the marinade into the tofu.
- Make the Ginger-Chili Sauce: In a medium bowl, whisk together ¼ cup tamari, ¼ cup agave nectar or coconut nectar, 2 tablespoons water, 1½ tablespoons Sriracha, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and the grated ginger until fully combined and smooth.
- Sauté the Tofu: Set the Instant Pot to the Sauté function and let it preheat until the display shows “HOT.” Add 1½ tablespoons grapeseed oil. Using a slotted spoon or fork, carefully transfer the marinated tofu to the pot. Cook undisturbed for 1½ minutes, then flip and continue cooking until tofu is browned on all sides, about 3 to 4 minutes total.
- Add the Sauce and Pressure Cook: Pour the ginger-chili sauce over the tofu and stir to combine. Cancel the Sauté function. Secure the lid and set the Pressure Release valve to “Sealing.” Select the Pressure Cook setting on high pressure for 3 minutes.
- Release Pressure: When the cooking time ends, perform a quick pressure release by carefully switching the valve from “Sealing” to “Venting.” Once the pressure is fully released, open the lid.
- Add Broccoli and Continue Cooking: Add the broccoli florets to the tofu and sauce. Stir gently to combine, then secure the lid again with the valve set to “Sealing.” Select Pressure Cook on low pressure for 1 minute. After cooking, perform another quick pressure release and open the lid carefully.
- Thicken the Sauce: In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup water until smooth. Select the Sauté function, reducing the heat to low-medium. Add the cornstarch slurry to the pot and gently stir. Cook for 2 to 3 minutes, stirring occasionally, until the sauce has thickened.
- Serve: Spoon the tofu and broccoli mixture over cooked white or brown rice and enjoy this flavorful, comforting dish.
Notes
- Pressing the tofu well is key to improving texture and allowing it to absorb more marinade flavor.
- If you prefer less spice, reduce the amount of Sriracha in the marinade and sauce.
- Grapeseed oil is recommended for its high smoke point but you can substitute with other neutral oils like canola or vegetable oil.
- For a gluten-free version, ensure tamari or soy sauce used is certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make this recipe oil-free, consider using a non-stick pan or Instant Pot Air Fryer lid option for sautéing tofu without added oil, but texture will vary.