Chili Sauce Tofu and Broccoli

Crispy pan-fried tofu and tender broccoli coated in a spicy chili sauce. Serve with rice for a quick & easy healthy plant-based meal!


  • 14 oz block firm tofu pressed
  • 1 small head of broccoli cut into florets
  • 2 green onions chopped
  • 1 tbsp garlic minced
  • 1 ½ tbsp ginger minced
  • 1-2 tbsp chili bean sauce
  • 3 tbsp ketchup
  • ½ cup kombu dashi or vegetable broth
  • 1 tbsp sake
  • 1 tsp sugar
  • 2 tbsp corn starch
  • 2 tbsp water
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil, for cooking
  • salt and pepper, to taste


  1. Press the tofu to get rid of excess water. Pat dry and cut to desired size/shape. Heat half of the cooking oil in a pan. Fry tofu until crisp and golden on all sides, turning as needed. Remove from pan and set aside when done.
  2. Meanwhile, steam broccoli until crisp-tender. You will be cooking it a bit more in the sauce later, so you don’t want it to be too soft yet. Set aside.
  3. Mix together corn starch and water to make a slurry and set aside.
  4. Prepare the chili sauce by combining remaining cooking oil, garlic, ginger, chili bean sauce, and ketchup in the pan over low heat. Add in a little water as needed to thin the sauce. Stir constantly.
  5. Once fragrant, add in dashi, sake, and sugar. Simmer for a few minutes, then add tofu, broccoli, and green onions. Stir to coat. Give the corn starch slurry a quick mix and add to the pan. Continue stirring until the sauce has thickened, then turn off the heat.
  6. Taste and add salt/pepper if needed. Drizzle sesame oil and rice vinegar on top. Serve with steaming white rice.

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LunchDinnerAsianGluten Free

Guest Blogger Ellie Likes Cooking

Hello friends! Welcome to Ellie Likes Cooking. I’m so happy you stumbled upon my little creative space on the internet See all recipes by Ellie

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