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Tofu cubes browned in a hot skillet with crisp-tender broccoli in a savory soy glaze, served over warm rice.
Made September 25, 2026
Prep
5m
Cook
14m
Serves
Difficulty
easy
Allergens: soy
Handle hot oil carefully when adding tofu; pat the cubes dry to avoid splattering.
Cook rice thoroughly and refrigerate any leftovers within 1 hour to prevent bacterial growth.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g tofu
150 g broccoli
80 g rice
2 tbsp soy sauce
1 tbsp vegetable oil
1/2 tsp garlic powder
180 ml water
Chef's tip: Press the tofu well before cubing — drier tofu browns faster and stays crisp instead of steaming in the pan.
Chef's tip: Keep the broccoli pieces small and uniform so they cook through in the short stir-fry time without turning mushy.
Rinse 80 g rice under cold water until the water runs mostly clear. Add the rice and 180 ml water to a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer until the water is absorbed and the rice is tender, about 10 minutes. Remove from heat and keep covered.
While step 1 cooks
While the rice cooks, press the tofu block gently with paper towels to remove excess moisture, then cut into 2 cm cubes. Cut the broccoli into small 2 cm florets and slice any thick stems into 1 cm pieces.
Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook until golden and lightly crisp on two sides, about 5 minutes, turning once or twice.
Add the broccoli to the skillet with the tofu. Stir-fry until the broccoli is bright green and crisp-tender, about 3 minutes. Sprinkle in 0.5 tsp garlic powder and stir for 30 seconds until fragrant.
Pour 2 tbsp soy sauce over the tofu and broccoli. Toss to coat and cook for 1 minute until the sauce glazes the pieces and is mostly absorbed. Serve immediately over the warm rice.