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Crispy Tofu and Broccoli Stir Fry

For extra crispy tofu, try this restaurant trick: Drain and cube the tofu and freeze overnight. Thaw and dry thoroughly with paper towels making sure to drain off all excess water. Proceed with the recipe.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
590 calories per serving


> 1 cup basmati rice
> 1 (14 oz) pkg extra-firm tofu, drained, cubed
> 1/2 cup vegetable oil
> 1/2 cup sliced onions
> 1/2 cup diced red bell pepper
> 1/2 cup diced green bell pepper
> 1 (12 oz) pkg broccoli slaw
> 1/2 cup stir-fry sauce


Cook rice according to package directions.
While rice is cooking, heat oil in a large nonstick skillet over high heat. Toss dried tofu cubes in oil and stir fry until browned and crispy. Using a slotted spoon, remove tofu to a plate lined with paper towels. Pour out remaining oil so only a film remains.
Stir fry onions and bell peppers over high heat for 1 min. Add broccoli slaw, and stir fry until all vegetables are tender crisp, about 2 min. Add crispy tofu and stir fry sauce and heat through, tossing to coat all ingredients with sauce. Serve with rice.

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