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Pan Fried Tofu and Broccoli with Chili Sauce
Recipe Intro From ellielikescooking

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Crispy pan-fried tofu and tender broccoli coated in a spicy chili sauce. Serve with rice for a quick & easy healthy plant-based meal! -@ellielikescooking


Prep time 30mins
Cook time 20mins
Yield: Serves or Makes 4
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  • 1 (14 ounce) block firm tofu, pressed
  • 2 tablespoons neutral cooking oil
  • 1 small head broccoli, cut into florets
  • 2 green onions, chopped
  • 1 tablespoon garlic, minced
  • 11/2 tablespoons ginger, minced
  • 11/2 tablespoons chili bean sauce
  • 3 tablespoons ketchup
  • 1/2 cup kombu dashi
  • 1 tablespoon sake
  • 1 teaspoon sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • Salt, to taste
  • Black pepper, to taste


  • Step 1

    Press the tofu to get rid of excess water. Pat dry and cut to desired size/shape. Heat half of the cooking oil in a pan. Fry tofu until crisp and golden on all sides, turning as needed. Remove from pan and set aside when done.

  • Step 2

    Meanwhile, steam broccoli until crisp-tender. You will be cooking it a bit more in the sauce later, so you don't want it to be too soft yet. Set aside.

  • Step 3

    Mix together corn starch and water to make a slurry and set aside.

  • Step 4

    Prepare the chili sauce by combining remaining cooking oil, garlic, ginger, chili bean sauce, and ketchup in the pan over low heat. Add in a little water as needed to thin the sauce. Stir constantly.

  • Step 5

    Once fragrant, add in dashi, sake, and sugar. Simmer for a few minutes, then add tofu, broccoli, and green onions. Stir to coat. Give the corn starch slurry a quick mix and add to the pan. Continue stirring until the sauce has thickened, then turn off the heat.

  • Step 6

    Taste and add salt/pepper if needed. Drizzle sesame oil and rice vinegar on top.

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