This sticky Mongolian tofu and broccoli stir fry is pure magic—crispy tofu, tender broccoli, and a rich, sweet-savory sauce that clings to every bite.
It’s got all the flavors of your favorite takeout but made right at home, in about 30 minutes!
Plus, it’s kid-friendly, packed with protein, and perfect for a quick weeknight meal.
Even tofu skeptics won’t be able to resist this one!
What You’ll Need
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- ¼ cup cornstarch
- 2 tbsp neutral oil (like avocado or vegetable oil)
For the Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 3 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
For the Stir Fry:
- 2 cups broccoli florets
- 1 tbsp neutral oil
- 2 green onions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Pro Tips
- Press the tofu – Removing excess water helps it crisp up beautifully. A heavy pan or tofu press works great!
- Coat the tofu evenly – Tossing it in cornstarch makes it extra crispy when pan-fried.
- Don’t overcrowd the pan – Cook tofu in batches if needed so it gets that golden crust.
- Adjust the spice level – Skip red pepper flakes if serving kids, or add extra for a kick!
- Make extra sauce – It’s so good, you’ll want to drizzle it on rice or noodles.
Tools You’ll Need
- Large skillet or wok
- Mixing bowls
- Whisk
- Tongs or spatula
- Cutting board & knife
Substitutions & Variations
- Swap tofu for tempeh or chickpeas – Both will soak up the sauce beautifully.
- Use a different veggie – Try bell peppers, snap peas, or carrots.
- Make it gluten-free – Use tamari instead of soy sauce.
- Turn it into a meal prep bowl – Serve with rice or noodles for a complete dish.
Make Ahead Tips
- Press the tofu in advance and store it in the fridge.
- Chop the broccoli and green onions ahead of time.
- Mix the sauce ingredients and keep it in an airtight container for up to 3 days.
How to Make It
1. Press & Cube the Tofu
Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. Coat the Tofu in Cornstarch
Toss the tofu cubes in cornstarch until evenly coated. This helps create a crispy crust when frying.
3. Pan-Fry the Tofu
Heat 2 tbsp of oil in a large skillet over medium-high heat. Add tofu and cook for 3-4 minutes per side until golden brown and crispy. Remove and set aside.
4. Steam the Broccoli
In the same pan, add 1 tbsp oil and broccoli. Sauté for 2 minutes, then add a splash of water, cover, and steam for another 2 minutes until bright green and tender-crisp.
5. Make the Sauce
In a bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes. Mix the cornstarch slurry separately, then stir it into the sauce.
6. Combine Everything
Add the crispy tofu back to the pan, pour in the sauce, and toss to coat. Let it simmer for 1-2 minutes until the sauce thickens and clings to the tofu and broccoli.
7. Garnish & Serve
Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve hot over rice or noodles!
Leftovers & Storage
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet over medium heat for best results.
- Add a splash of water to loosen the sauce if needed.
Final Thoughts
This Sticky Mongolian Tofu and Broccoli Stir Fry is better than takeout—quick, easy, and packed with flavor! Give it a try and let me know how it turns out in the comments. Did your family love it? Have any questions? I’d love to hear from you! 🍽️💛