Instant Pot Broccoli Tofu Stir Fry

This Instant Pot Broccoli Tofu Stir Fry is a simple broccoli and marinated tofu stir fry prepared in an Instant Pot.

Broccoli Stir Fry

Whenever I think about stir-fry, broccoli always crossed my mind. I love the broccoli stir fry with soy sauce and cane sugar. That subtle sweetness elevates the simple stir fry to the next well. Today I am going to share broccoli stir-fry with tofu. These two pairs very well and you get your daily dose of vegetable as well as the protein. :-)

So far I posted two stir fry recipes; Mushroom stir fry and kale stir fry. I picked up the veggies that can be easily chopped and cooked easily. Be it in instant pot or on the stovetop; these three stir fry recipes can be whipped in less than 30 minutes making it perfect for the busy weekdays.

Basic Stir Fry Version

Like mushroom stir fry and kale stir fry, this is a very basic version too.  I did not add any peanuts or sesame seeds. All I did was a simple marination and steaming. That’s it. And I marinated while the broccoli was cooking. So it’s less than 5 minutes. I marinated the tofu first and then chopped the broccoli into florets and steamed them. Then added the marinated tofu mix and sautéed for the couple of minutes and boom I was done. :-)

Also I used red chili flakes for this recipe, and I usually add them before serving. Mainly because kiddo doesn’t prefer it with chili flakes or I should say spicy broccoli stir fry. So I set aside his portion and then add the chili flakes for us.

Please check the notes section for other variations and stove top method. This broccoli and tofu stir-fry pairs up well with brown rice or with noodles.   

Instant Pot Broccoli Tofu Stir Fry

Ingredients:

• Broccoli – 2 heads approx 18 to 20 florets
• Tofu – ⅓ block of a 14 oz pack
• Soy sauce – 2 tsps
• Cane sugar – 2 tsps
• Shallot – 1
• Garlic – 1 
• Peanut Oil – 1 tbsp
• Water – 2 tbsps
• Red chili flakes – as required. (I used about 1.5 tsps)
• Salt – ¼ tsp

Prep-Work:

• Wash the broccoli heads and chop them into small florets.
• Press the tofu and remove the water as much as you can and cut them into small cubes.
• Peel the shallot and garlic skin and chop them finely.

Steps:

Marination:

• In a wide bowl, add the soy sauce and cane sugar. Mix well until the sugar is all dissolved.
• Add the tofu and mix well. Ensure all the tofu cubes are coated with the soy sauce mixture and set aside.
• Set the IP in saute mode and once hot, add the peanut oil.

• Then add the finely chopped shallot and garlic and saute for a minute.
• Once it browns, add the broccoli florets, 2 tbsps of water and mix well.
• Set the IP in steam mode and configure the cooking time for 2 minutes.
• Once the steaming is complete and the IP beeps, release the pressure quickly and carefully.
• Set it back to sauce mode and then add the marinated tofu and salt. 

• Toss them gently and let it cook for 2 minutes.

That’s it. Simple and delicious broccoli stir fry is ready. Serve hot with brown or white rice as per your preference. Sprinkle the required chili flakes before serving.

Notes:

• I always prefer low sodium soy sauce, and whenever I am using soy sauce, the amount of salt I add is very minimal. I am using only ¼ tsp for this recipe, so please adjust as per your preference.
• As I mentioned in the intro, I add the chili flakes while serving as kiddo doesn’t prefer spicy broccoli and tofu. 
• But you can add schezwan sauce or sriracha sauce during the marination process or red chili flakes during the marination.
• Ketchup can be included for more flavor.
• Peanut oil is preferable, but you can avail the ones in your pantry too.

Stove Top Method:

• You can blanch the broccoli either in the microwave or on the stovetop or saute until they are tender and soft as in mushroom stir fry. In a wok or pan, add the oil and cook the garlic and shallot until they brown. Then add the broccoli and sprinkle water and cook until it’s tender. Then add the tofu mix and cook for couple more minutes. If using blanched broccoli, add the broccoli and tofu together and cook for 2 to 3 minutes.

IP Steaming time:

• I felt 2-minute steaming time for broccoli was more, and my broccoli were very soft, and I had to toss them carefully as they were breaking apart. If you like crunchy broccoli, 1-minute steaming time is more than sufficient and make sure you release the pressure quickly. 
• If you like mirin, the Japanese rice vinegar, that can be included in the marination sauce too. It adds a sweet flavor to the recipe.
• As always, adjust the spice and salt as per your preference.

Enjoying this Broccoli Stir Fry?

You will love these, too:

Have you made this recipe?

If you’ve made this broccoli tofu stir fry recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

📖 Recipe

Pin Recipe Print Recipe

5 from 2 votes

Instant Pot Broccoli Tofu Stir Fry

This Instant Pot Broccoli Tofu Stir Fry is a simple broccoli and marinated tofu stir fry prepared in an Instant Pot.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: rice accompaniment, sides

Cuisine: East Indian

Servings: 4

Calories: 179kcal

Author: Srividhya G

Ingredients

• ▢ 2 heads Broccoli approx 18 to 20 florets
• ▢ ⅓ block Tofu of a 14 oz pack
• ▢ 2 tsps Soy sauce
• ▢ 2 tsps Cane sugar
• ▢ 1 Shallot
• ▢ 1 Garlic
• ▢ 1 tbsp Peanut Oil
• ▢ 2 tbsps Water
• ▢ 1.5 tsps Red chili flakes or as required
• ▢ ¼ tsp Salt

Instructions

Prep-Work

• Wash the broccoli heads and chop them into small florets.
• Press the tofu and remove the water as much as you can and cut them into small cubes.
• Peel the shallot and garlic skin and chop them finely.

Steps

Marination

• In a wide bowl, add the soy sauce and cane sugar. Mix well until the sugar is all dissolved.
• Add the tofu and mix well. Ensure all the tofu cubes are coated with the soy sauce mix and set aside.
• Set the IP in saute mode and once hot, add the peanut oil.
• Then add the finely chopped shallot and garlic and saute for a minute.
• Once it browns, add the broccoli florets, 2 tbsps of water and mix well.
• Set the IP in steam mode and set the cooking time for 2 minutes.
• Once the steaming is complete and the IP beeps, release the pressure quickly and carefully.
• Set it back to sauce mode and then add the marinated tofu and salt.
• Toss them gently and let it cook for 2 minutes.
• That’s it. Simple and delicious broccoli stir fry is ready. Serve hot with brown or white rice as per your preference. Sprinkle the required chili flakes before serving.

Notes

• I always prefer low sodium soy sauce, and when ever I am using soy sauce, the amount of salt I add is very minimal. I am using only ¼ tsp for this recipe, so please adjust as per your preference.
• As I mentioned in the intro, I add the chili flakes while serving as kiddo doesn’t prefer spicy broccoli and tofu. But you can add schezwan sauce or sriracha sauce during the marination process or red chili flakes during the marination.
• Ketchup can be included for more flavor.
• Peanut oil is preferable, but you can avail the ones in your pantry too.

Stove Top Method:

• You can blanch the broccoli either in the microwave or on the stovetop or saute until they are tender and soft as in mushroom stir fry.
• In a wok or pan, add the oil and cook the garlic and shallot until they brown. Then add the broccoli and sprinkle water and cook until its tender.
• Then add the tofu mix and cook for couple more minutes.
• If using blanched broccoli, add the broccoli and tofu together and cook for 2 to 3 minutes.

IP Steaming time:

• I felt 2-minute steaming time for broccoli was more, and my broccolis were very soft, and I had to toss them carefully as they were breaking apart. If you like crunchy broccoli, 1-minute steaming time is more than sufficient and make sure you release the pressure quickly.
• If you like mirin, the Japanese rice vinegar, that can be included in the marination sauce too. It adds a sweet flavor to the recipe.
• As always, adjust the spice and salt as per your preference.

Nutrition

Calories: 179kcal | Carbohydrates: 25g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 428mg | Potassium: 1006mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2117IU | Vitamin C: 272mg | Calcium: 191mg | Iron: 3mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Submitting this recipe to the BM 74. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM.