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    Home / Recipes / Vegan Entrees

    Broccoli Stir Fry

    Published: Nov 1, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Transform broccoli into the star of the show with this broccoli stir-fry recipe. This quick and easy vegan broccoli stir-fry is the perfect side dish, or add crispy tofu to make it an entree. All in under 30 minutes! That's my kind of dinner.

    Broccoli stir-fry with crispy tofu.

    When I was a kid, my mom covered our broccoli in cheese sauce to eat it. Broccoli is like a sponge, soaking up the flavors of herbs and sauces you throw at it. This broccoli stir-fry recipe is so flavorful I couldn't help but snag pieces of broccoli out of the wok while it was cooking. Of course, I could lie and say I was checking to see if the broccoli was cooked, or I can admit I couldn't get enough of this tasty vegan broccoli stir fry.

    Jump to:
    • Broccoli Nutritional Profile
    • Broccoli Stir Fry Ingredients
    • Broccoli Stir Fry Ingredient Substitutions
    • How to Make Vegan Broccoli Stir-Fry
    • How to Make Crispy Tofu
    • Recipe FAQs
    • Tips
    • More Tasty Vegan Recipes
    • 📖 Recipe
    • 💬 Reviews

    I love broccoli because it tastes fabulous: roasted, steamed, stir-fried, microwaved, or sautéed in a pan. Or, eat broccoli raw for a completely different flavor profile. This superfood packs vitamins and nutrients in every delicious bite regardless of how you include broccoli.

    Broccoli Nutritional Profile

    One of broccoli’s most significant advantages is its nutrient content. It contains many vitamins, minerals, fiber, and other bioactive compounds.

    One cup (91 grams) of raw broccoli packs:

    • Carbs: 6 grams
    • Protein: 2.6 gram
    • Fat: 0.3 grams
    • Fiber: 2.4 grams
    • Vitamin C: 135% of the RDI; Vitamin A: 11% of the RDI; Vitamin K: 116% of the RDI; Vitamin B9 (Folate): 14% of the RDI
    • Potassium: 8% of the RDI
    • Phosphorus: 6% of the RDI
    • Selenium: 3% of the RDI

    Broccoli is a great source of antioxidants and may enhance your health by reducing inflammation, improving blood sugar control, boosting immunity, and promoting heart health.

    Why Is Broccoli a Superfood? Fiber, vitamin C, vitamin K, iron, and potassium. 27 calories per ½ cup.

    Broccoli Stir Fry Ingredients

    Recipe ingredients: Marinated tofu, cornstarch, ginger, stir fry sauce, mushrooms, snowpeas, red bell peppers, and onions.
    • White Onions: White onions are strong yet caramelize and sweeten when cooked in the wok.
    • Mushrooms: I used cremini mushrooms, but feel free to choose any mushrooms you prefer.
    • Broccoli: High-quality broccoli has either a dark or bright green to purplish color with closed flower buds. Heads should be firm to hand pressure and compact. Stalks should be cleanly cut to the appropriate length for a particular grade standard or crowns or florets.
    • Red Bell Peppers: Red bell peppers are sweet and vibrant flavorful.
    • Snow Peas: Snow peas have a mild, sweet taste with a fresh and crunchy texture.
    • Ginger: Ginger is added to the stir-fry and the stir-fry sauce.
    • Marinated Tofu: I marinated the tofu in a simple combination of rice vinegar and soy sauce.
    • Cornstarch: The cornstarch is used to coat the tofu to make it crispy when cooked without using oil.
    • Stir Fry Sauce: The stir fry sauce is a simple combination of rice vinegar, maple syrup, grated ginger, and crushed red pepper flakes.
    • Brown Rice (Optional): I used brown rice as the base and starch for the broccoli stir-fry recipe. However, it tastes fabulous, plain or with noodles as well.
    Stir fry close up on the a plate on the table.

    Broccoli Stir Fry Ingredient Substitutions

    • Try yellow onion or green onions instead of white onions.
    • Use any mushrooms, or skip them if you don't care for them. A lot of people substitute eggplant for mushrooms in recipes.
    • Cauliflower is a natural substitute for broccoli since it is also a cruciferous vegetable.
    • Any bell pepper works well. I like baby bell peppers with various colors and a similar taste to red bell peppers.
    • Sugar snap peas are similar to snow peas.
    • Converting fresh ginger to ground ginger and vice versa is easy. You'll need to use more because ground ginger is more concentrated. For every ¼ teaspoon of ground ginger, use 1 Tablespoon of fresh-grated ginger in recipes. This works in the opposite direction as well.
    • Double the stir-fry sauce and marinate the tofu with half of the stir-fry sauce.
    • Arrowroot powder often substitutes cornstarch in recipes.
    • Choose a bottled stir-fry sauce of your choice.
    • Instead of brown rice, choose jasmine rice or noodles, or eat the stir fry plain without starch.

    How to Make Vegan Broccoli Stir-Fry

    I am cooking the onion, mushrooms and ginger in a wok on the stove.
    • First, I suggest a large wok for cooking stir fry. It is the quickest, most effective way to make a stir fry with many vegetables, and I like a lot of vegetables in my broccoli stir fry.
    • Begin by cooking the onions, mushrooms, and half of the grated ginger.
    I am adding the broccoli florets to the wok on the stove.
    • Then, add the broccoli and cook over medium-high heat for 5-7 minutes, moving the broccoli around the pan.
    • Add a little water or vegetable broth if the onions and mushrooms stick to the bottom of the wok.
    I added the red bell pepper and snow peas to the wok.
    • Next, add the red bell peppers and snow peas. Since these vegetables require the least cooking time, they go last.
    • Cooking in stages, based on the density of the vegetables, ensures they are not under or overcooked.
    • For a twist, if you prefer the broccoli crispy, like the tofu, try air-fryer broccoli instead of adding it to the wok.
    • The key to the perfect broccoli stir-fry, or any stir-fry, for that matter, is to use very little sauce and add it right before serving.
    • NEVER add the sauce to the vegetables cooking in the wok.
    Broccoli stir fry on a plate.

    Although this broccoli stir-fry is ridiculously delicious, adding crispy tofu adds another element of yum. So, you choose to add tofu or skip it.

    And then, add brown rice, jasmine rice, rice noodles, or possibly quinoa or farro. I served broccoli stir-fry with brown rice and quinoa this time.

    How to Make Crispy Tofu

    Tofu tossed with cornstarch in a bowl on the table.
    • Press the tofu in a tofu press, and marinate overnight for the best results.
    • Once marinated, drain the extra marinade and toss with cornstarch.
    • The cornstarch coats the outside of the tofu, so when it's baked or air-fried, it gets crunchy on the outside and soft and delicate on the inside.

    Baking

    • Preheat the oven to 400 degrees.
    • Place cut or uncut tofu on a silicone baking mat  or parchment paper
    • Cook for 15 minutes.
    • Remove from oven and flip tofu over; cook for an additional 15 minutes. 
    • Once cooked, transfer to a bowl and toss in the stir-fry sauce to coat.
    Tofu pieces on an air-fryer tray.

    Air-Frying 

    • Preheat the air fryer temperature to 375 degrees.
    • Cook for 10-15 minutes, shaking the basket a few times throughout the cooking.
    • When the tofu is cooked, transfer it to a bowl and toss in the stir-fry sauce to coat.
    Crispy tofu in a bowl on the table mixed with stir fry sauce.

    Add the tofu to the broccoli stir-fry recipe. Substitute chickpea tofu as an alternative to soybean tofu for those with allergies or an aversion to soy products.

    Broccoli Stir fry with crispy tofu on a plate.

    Recipe FAQs

    How long does it take to stir-fry broccoli?

    Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until about 2 minutes more tender. Push the broccoli to the edges of the pan, forming an empty well in the center.

    How do I make stir-fry without soggy vegetables?

    Adding too many ingredients at once will overlap and steam rather than sauté, making them rubbery or soggy. Cook in stages, adding one vegetable to the wok at a time, based on density and cooking time.

    Should the wok be hot before starting to cook stir-fry?

    Make sure your wok is super-hot! Stir fry gets its flavors from that high-heat.

    Broccoli stir fry recipe on a platter on the table.

    Tips

    • Heat the wok before beginning to cook the vegetables. A hot wok makes a happy stir fry.
    • Cook vegetables in stages, according to their density and cook time.
    • Cut the vegetables into similar sizes, so they cook at the same rate.
    • Do not add sauce until after cooking all the vegetables; this prevents the vegetables from getting soggy.
    • If adding tofu, reserve half the sauce to toss cooked crispy tofu in before adding to the stir fry.
    • I suggest keeping the rice and veggies separate when storing leftovers in the refrigerator.
    • Choose tamari or liquid aminos for a gluten-free option.
    • Garnish with fresh Thai basil if desired.

    Take your broccoli to the next level in this broccoli stir fry recipe. Add some crispy tofu if you wish, or enjoy this vegan stir-fry on its own!

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    If you love this vegan broccoli stir-fry recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Broccoli Stir Fry Recipe

    Broccoli Stir Fry

    Kathy Carmichael
    Transform broccoli into the star of the show with this broccoli stir-fry recipe. This quick and easy vegan broccoli stir-fry is the perfect side dish, or add crispy tofu to make it an entree. All in under 30 minutes! That's my kind of dinner.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Entrees
    Cuisine American, Asian, Chinese
    Servings 6
    Calories 159 kcal

    Ingredients
      

    • 1 ½ pounds Broccoli 2 large heads cut into similar-sized florets
    • 1 white onion Cut into slivers
    • 1 red bell pepper Cut into similar sized bite-sized pieces
    • 8 ounces sliced mushrooms
    • 1 inch fresh grated ginger divided )½ for the stir fry/half for the sauce)
    • 1 cup snow peas cut in half

    Stir Fry Sauce (Double if making Crispy Tofu)

    • 3 Tablespoons rice vinegar
    • 2 Tablespoons maple syrup
    • 2 cloves garlic, minced
    • 3 Tablespoons Soy sauce Tamari or liquid aminos for gluten-free option
    • 1 Tablespoon grated ginger (reserved)
    • ¼ teaspoon crushed red pepper flakes

    Crispy Tofu (Optional)

    • 1 14 ounce package Extra-firm tofu pressed and cut into bite-sized cubes Choose chickpea tofu for a soy-free option
    • 1 Tablespoon Soy sauce Tamari or liquid aminos for gluten-free option
    • 1 Tablespoon Rice vinegar
    • 2 Tablespoons cornstarch
    • ½ Stir Fry Sauce

    Grain

    • 2 cups prepared brown rice or grain of choice

    Instructions
     

    Stir Fry

    • Heat the wok to medium high.
    • Add the garlic, half the grated ginger, and mushrooms. Cook until the onions are translucent.
    • Now, add the broccoli florets, and stir into the mushroom, onion, and ginger mixture.
    • Cook for 5-7 minutes, stirring often. Add a small amount of water or vegetable broth.
    • Add the bell peppers and snow peas.
    • Remove from the heat and toss in half the sauce.

    Stir Fry Sauce (Double if making the Crispy Tofu)

    • Combine all the ingredients and whisk together. Set aside.
    • Divide in half if making the crispy tofu.

    Crispy Tofu (optional)

    • Combine soy sauce and rice vinegar in a refrigerator-safe container.
    • Press tofu and cut it into equal bite-sized pieces.
    • Marinade overnight (or at least 2 hours) for the best flavor.
    • Drain the excess marinade, and toss tofu cubes with the cornstarch.

    Baking

    • Preheat the oven to 400 degrees.
    • Place cut or uncut tofu on a silicone baking mat  or parchment paper
    • Cook for 15 minutes. Remove from oven and flip tofu over; cook for an additional 15 minutes.
    • Once cooked, transfer to a bowl and toss in the stir-fry sauce to coat.

    Air-Frying

    • Preheat the air fryer temperature to 375 degrees.
    • Cook for 10-15 minutes, shaking the basket a few times throughout the cooking.
    • When the tofu is cooked, transfer it to a bowl and toss in the stir-fry sauce to coat.

    Grain (Rice or Other Options)

    • Cook brown rice or selected grains per package instructions.

    Serving

    • Place cooked grain on a platter or in individual bowls.
    • Drizzle with a some stir fry sauce.
    • Add a generous helping of broccoli stir fry.
    • Top with tofu if desired.

    Notes

    • Heat the wok before beginning to cook the vegetables. A hot wok makes a happy stir fry.
    • Cook vegetables in stages according to their density and cooking time.
    • Cut the vegetables into similar sizes to cook at the same rate.
    • Do not add sauce until after cooking all the vegetables; this prevents the vegetables from getting soggy.
    • If adding tofu, reserve half the sauce to toss cooked crispy tofu in before adding to the stir fry.
    • I suggest keeping the rice and veggies separate when storing leftovers in the refrigerator.
    • Choose tamari or liquid aminos for a gluten-free option.

    Nutrition

    Calories: 159kcalCarbohydrates: 32gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 413mgPotassium: 558mgFiber: 5gSugar: 8gVitamin A: 1530IUVitamin C: 138mgCalcium: 83mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

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      Recipe Rating




    1. Jetta

      November 03, 2023 at 6:29 pm

      5 stars
      You have the best tasting and easy recipes. Thanks

      Reply
      • Kathy Carmichael

        November 04, 2023 at 7:02 am

        Hi Jetta, Awww...thank you. I am so glad you like the recipes. Thank you for your feedback. I appreciate it.

        Reply
    2. Marilyn

      April 26, 2023 at 10:35 am

      Try these ideas! Your taste buds will love you!

      Reply
    3. Kim

      April 26, 2023 at 10:16 am

      Do you have any suggestions for a reasonably priced wok? I would love to try this recipe.

      Reply
      • Kathy Carmichael

        April 26, 2023 at 1:45 pm

        Hi Kim, you don't have to use a wok. You can use a large deep-sided skillet. Most woks run between $35-$100. I once found one at IKEA for under $15. I have this one https://amzn.to/3n8TtHY. I hope you enjoy the recipe. Let me know what you think if you try it. I'd love to hear your opinion.

        Reply
    4. Raj Bharadia

      April 25, 2023 at 9:03 am

      Amazing recipe, easy to make but lot of preparation time. Never the less loved it and it turned out great... I skipped the rice!

      Reply
      • Kathy Carmichael

        April 25, 2023 at 10:39 am

        Hi Raj, I'm so glad you enjoyed the recipe. Thank you for your feedback.

        Reply
    5. Karen

      April 25, 2023 at 8:41 am

      Love the brocolli stir fry. Great as the weather gets warmer

      Reply
      • Kathy Carmichael

        April 25, 2023 at 10:40 am

        Hi Karen, I agree. It was a great spring evening dinner. I'm so glad you liked the recipe.

        Reply
    6. rcf90

      April 25, 2023 at 8:39 am

      Looks yummy. I can't wait to try this one. TY.

      Reply
      • Kathy Carmichael

        April 25, 2023 at 10:41 am

        Let me know if you try it. I'd love to hear your opinion.

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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