10-Minute Broccoli Tofu Bowls

June 21, 2022


Working quickly while making lunches for the week in advance is imperative. I’ve been bringing my lunch to work for the past two months instead of ordering $12 salads from a restaurant. One of my coworkers and I have worked out a deal where we each make lunch for the other two days a week.

In contrast, she is from a Persian family and has a flair for making amusing stews, salad, and egg dishes. I’ve prepared this Broccoli Tofu Bowl at least five times, and it’s always been a big hit with my family. Fortunately, my coworker shares my love of tofu.

Served over white (or brown, if you’re feeling healthy) rice, this dish is the perfect meal for vegetarians, vegans, and omnivores. Tofu, broccoli, and garlic are all sliced up in 5 minutes, and a quick sauce is put together in the remaining 5 minutes. Toss it all together on the stove in 5 minutes, and you’re good to go. If you’ve never tried tofu before, this broccoli tofu dish is a great place to start.


  • 16 oz. of firm tofu
  • 1 cup of chicken or vegetable stock
  • 2 tbsp. of soy sauce
  • 1 tsp. of dark soy sauce
  • 2 tbsp. of Shaoxing wine (or dry sherry cooking wine)
  • 1 tsp. of sesame oil
  • ½ sp. of sugar
  • 2 tbsp. of vegetable oil
  • 2 cloves of garlic (chopped)
  • 1 pound of broccoli (450g, cut into small florets)
  • 1 tbsp. of cornstarch (dissolved in 2 tablespoons water)


  1. Set aside your tofu cubes after cutting them into bite-sized pieces. Stock, dark soy sauce, wine, sesame oil, and sugar should be combined in a medium bowl and set away.
  2. Add the garlic to the 2 tablespoons of oil in a wok or skillet set over medium heat. Cook for a few seconds, making sure the garlic doesn’t burn. Stir-fry the broccoli for about a minute until it turns a bright green hue when heated to high heat.
  3. Make a gentle squirting motion to add the tofu and stock mixture. The cornstarch slurry should be added at this point, and the mixture should be brought to a mild boil while being constantly stirred. Make sure to keep the sauce boiling for around two minutes to thicken it up. Serve with hot, steaming rice!!!!
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