Spicy Asian Tofu Broccoli Stir-Fry


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Spicy Asian Tofu Broccoli Stir-Fry



  • 1 pack extra-firm tofu (14oz)
  • 1 head broccoli
  • 3 tbsp low-sodium tamari/soy sauce
  • 3 tbsp hot sauce
  • 3 tbsp vegan Worcestershire sauce
  • 2 tbsp toasted sesame oil (or to taste)
  • 2 tbsp minced ginger
  • 4 minced garlic cloves
  • 2 sliced red chili peppers (optional)
  • sesame (or neutral) oil


  1. Press the extra-firm tofu between kitchen towels to remove excess liquid and cut into about 1-1/2 inch cubes.
  2. Bake at 400F until golden and slightly crispy, about 15 minutes. Cut bite-size florets from 1 head broccoli and steam lightly until just tender.
  3. Mix sauce: whisk the low-sodium tamari/soy sauce, hot sauce, vegan Worcestershire sauce and toasted sesame oil (or to taste).
  4. Sauté the minced ginger, minced garlic cloves and sliced red chili peppers (optional) in sesame (or neutral) oil for about 30 seconds until fragrant.
  5. Add lightly steamed broccoli florets and cook a couple more minutes, adding more broth or oil as needed. Add baked tofu and mix. Stir in sauce while continuing to heat until sauce is warmed through. Serve immediately.



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