What to Cook With Tofu and Broccoli

A practical starting method for two

For two servings: 300 g firm tofu, 3 cups small broccoli florets, 1 tablespoon oil, 2 teaspoons soy sauce, 1 teaspoon grated ginger, and cooked noodles or rice to serve.

1. Drain and pat tofu dry, then cut into bite-size cubes. Cut thick broccoli stems into thin slices so they cook alongside the florets.
2. Brown tofu in oil in a wide skillet, turning gently once a crust forms. Transfer to a plate; add broccoli and a few tablespoons of water to the pan, cover, and steam until just tender.
3. Uncover and let excess water evaporate. Return tofu, add ginger and soy sauce, and toss briefly before serving over the separately cooked starch.

Substitutions and a different direction

Frozen broccoli works, but it releases more water: cook it through and evaporate the liquid before adding tofu back. Silken tofu will not crisp; use it in a gently simmered broth instead.

When the texture is not right

Tofu sticking to the pan may not have formed a crust yet. Give it time before turning, and avoid crowding the skillet with wet broccoli during browning.

Common mistake: Press or pat tofu dry before cooking so it browns instead of steaming.

Safe cooking and leftovers

Keep raw meat utensils separate from ready-to-eat food. Refrigerate perishable leftovers in shallow containers within two hours, or within one hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Discard food left out too long; reheating cannot reliably make it safe.

Sources: FoodSafety.gov cooking temperatures and USDA leftover handling.

This is an AI-assisted cooking starting point, not an individually kitchen-tested recipe. Adjust portions and seasonings for your needs and check ingredient labels for allergens. How we prepare cooking content.