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Skillet Night
Asian 3 min read

Soy Garlic Tofu Broccoli Skillet

Soy garlic tofu broccoli skillet crisps cubed tofu then glazes it with broccoli in a savory soy-garlic sauce in about 30 minutes. Easy vegetarian dinner.

Soy Garlic Tofu Broccoli Skillet

Crispy tofu on a weeknight is mostly about dry cubes and a hot pan, not a deep fryer. Extra-firm tofu browns in oil until the edges blister, broccoli steams-blisters in the same skillet, and a soy-garlic sauce turns everything sticky and savory in the last minute.

It is vegetarian without feeling like a compromise. About 30 minutes including the press, and rice makes it a full meal.

Ingredients

Sauce

  • 3 Tbsp (45 ml) low-sodium soy sauce
  • 1 Tbsp (15 ml) rice vinegar
  • 1 Tbsp (15 ml) honey or maple syrup
  • 1 Tbsp (15 ml) toasted sesame oil
  • 4 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 tsp (3 g) cornstarch
  • 2 Tbsp (30 ml) water
  • ½ tsp red pepper flakes, optional

Skillet

  • 14 oz (397 g) extra-firm tofu, drained and pressed 10 minutes, cut into ¾-inch cubes
  • 2 Tbsp (16 g) cornstarch
  • ½ tsp kosher salt
  • 3 Tbsp (45 ml) neutral oil, divided
  • 4 cups (360 g) broccoli florets
  • 3 Tbsp (45 ml) water
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds
  • Cooked rice, for serving

Method

  1. Whisk all sauce ingredients until smooth. Toss tofu cubes with cornstarch and salt until lightly coated.
  2. Heat 2 Tbsp oil in a 12-inch skillet over medium-high. Add tofu in a single layer; cook 3–4 minutes per side until golden and crisp on most faces, 8–10 minutes total. Transfer to a plate.
  3. Add remaining 1 Tbsp oil and broccoli. Cook 2 minutes. Add 3 Tbsp water; cover 2–3 minutes until crisp-tender. Uncover; cook 1 minute to evaporate moisture.
  4. Return tofu. Pour in sauce; toss 1–2 minutes until thick and glossy.
  5. Finish with green onions and sesame seeds. Serve over rice.

Cook's note

Pressing tofu (wrap in towels, weight with a skillet or cans) is what lets it crisp instead of steam. Extra-firm is worth buying — soft tofu falls apart in a stir-fry.

What to serve with it

Steamed rice, quinoa, or soba noodles. Chili crisp and cucumber salad on the side keep the plate lively.

Make-ahead and leftovers

Press and cube tofu up to 1 day ahead; refrigerate uncovered for even drier edges. Leftovers keep 3–4 days; reheat in a skillet so the tofu re-crisps slightly. Freezes well up to 2 months.

Troubleshooting

**Tofu soggy?** Not pressed or pan was crowded — cook in batches. **Sauce thin?** Needs a brief hard simmer after the cornstarch goes in. **Broccoli dull?** Do not skip the uncovered minute at the end.