Tofu Gai Lan (Chinese Broccoli) Stir-Fry
The first time we tried Tofu Gai Lan (Chinese Broccoli) Stir-Fry was at a small, family-run Chinese restaurant, where the sizzling wok and rich aromas filled the air. Among all the dishes we ordered, this one stood out—the tender-crisp Gai Lan paired with golden, pan-seared tofu, all coated in a garlicky, savory sauce. It was simple yet bursting with flavor, and we knew we had to recreate it at home.
Now, this dish is a staple in our kitchen because it’s quick, easy, and delicious, perfect for busy weeknights or when we’re craving something light yet satisfying. Plus, with fresh ingredients and bold flavors, it’s better than takeout! Served over steamed rice or noodles, this stir-fry is the kind of meal that proves simple cooking can be absolutely irresistible.
Table of Contents
- About Tofu Gai Lan (Chinese Broccoli) Stir-Fry Recipe
- Why You’ll Love Tofu Gai Lan (Chinese Broccoli) Stir-Fry Recipe
- Key Ingredients
- How To Make Tofu Gai Lan (Chinese Broccoli) Stir-Fry
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
- Tofu Press
About Tofu Gai Lan (Chinese Broccoli) Stir-Fry Recipe
Tofu Gai Lan Stir-Fry is a classic Chinese dish often served in Cantonese cuisine. Gai lan, also known as Chinese broccoli, is a leafy green vegetable with thick stems and a slightly bitter, nutty taste. It’s a staple in many Chinese households and is frequently stir-fried with garlic and oyster sauce.
This dish is a plant-based take on the traditional Gai Lan stir-fry, swapping out oyster sauce for a vegan alternative and adding crispy tofu for extra protein. Stir-frying enhances the natural flavors of the gai lan while keeping its texture crisp and fresh. The combination of tofu and Chinese broccoli creates a hearty yet light dish that pairs perfectly with steamed rice or noodles.
Why You’ll Love Tofu Gai Lan (Chinese Broccoli) Stir-Fry Recipe
- Quick & Easy – Ready in under 30 minutes, making it a perfect weeknight meal.
- Healthy & Nutritious – Loaded with plant-based protein, fiber, and essential vitamins.
- Authentic Flavor – A classic Chinese dish made with a rich, garlicky sauce.
- Customizable – Swap out tofu for mushrooms or add your favorite vegetables.
- Vegan & Vegetarian-Friendly – A delicious meat-free version of a takeout favorite.
Key Ingredients
- Gai Lan (Chinese Broccoli) – A slightly bitter, nutrient-rich leafy green that softens beautifully when stir-fried.
- Ginger – Adds warmth and depth of flavor to the dish.
- Garlic Cloves – Infuses the stir-fry with a bold, aromatic kick.
- Red Hot Pepper – Brings heat and a slight smokiness to balance the flavors.
- Extra-Firm Tofu – Pressed and pan-fried for a crispy texture that absorbs the sauce.
- Shaoxing Wine – A fragrant Chinese cooking wine that enhances the umami flavor.
- Salt & Sugar – Balances the flavors, bringing out the natural taste of the ingredients.
- Cornstarch – Helps thicken the sauce, giving it a glossy finish.
- Water – Used to create a smooth, well-balanced sauce.
- Oil – For stir-frying and crisping up the tofu.
- Soy Sauce – A classic base for umami richness.
- Dark Soy Sauce – Adds deep color and extra savory depth to the tofu
How To Make Tofu Gai Lan (Chinese Broccoli) Stir-Fry
- In a bowl, combine light soy sauce, dark soy sauce, and sugar until the sugar dissolves.
- Coat the slices generously with cornstarch, pour the marinade over and soak the tofu slices evenly with it.
- In a pan over medium low heat, add a little oil and pan fry the tofu slices until golden brown. Transfer to a plate and set it aside.
- In a wok over medium heat, add 2 tbsp of cooking oil, and allow it to heat up. Add ginger slices, garlic slices, and long hot red peppers and sauce for 30-60 seconds.
- Add the Chinese Broccoli (Gai Lan) to the wok, along with Shaoxing wine and cook until coated with oil and tender.
- Add a little salt, brown sugar, and corn starch slurry (1/3 cup water + 1 tbsp corn starch) to the wok and stir to combine. Stir to combine all ingredients until the sauce has bee absorbed.
- Add the pan fried tofu slices back to the wok and toss to combine.
- Turn off the heat and serve this dish warm with a side of rice.
Have It Your Way
- Make It Spicy – Add extra red pepper flakes or a drizzle of chili oil.
- Swap the Protein – Use tempeh, seitan, or mushrooms instead of tofu.
- Add More Veggies – Try bok choy, snap peas, or shiitake mushrooms for variety.
- Gluten-Free Option – Use tamari instead of soy sauce for a gluten-free version.
- Serve It Your Way – Enjoy over jasmine rice, brown rice, or stir-fried noodles.
Nutritional Facts (Per Serving)
- Calories: ~250
- Protein: 15g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 4g
Health Benefits
- Rich in Protein – Tofu is a fantastic plant-based protein source.
- High in Antioxidants – Gai lan is packed with vitamins A, C, and K.
- Supports Digestion – Garlic and fiber-rich veggies aid gut health.
- Heart-Healthy – Soy-based tofu provides good fats and essential nutrients.
Other Recipes You’ll Love
- Mushroom and Bok Choy Stir Fry
- Sichuan Tofu Stir Fry
- Vegan Beef and Broccoli Stir Fry
- Scissor Cut Noodles Stir Fry
- Tofu Stir Fry
Tofu Press
Using a good Tofu Press is crucial for enhancing the texture and flavor of tofu in your culinary creations. Pressing tofu removes excess water, allowing it to absorb marinades and spices more effectively, resulting in a richer and more robust taste. This process also improves the tofu’s texture, making it firmer and more suitable for grilling, frying, or baking. A well-pressed tofu holds its shape better and achieves a desirable crispy exterior while remaining tender on the inside. Investing in a quality tofu press simplifies this process, saving time and ensuring consistent results, ultimately elevating your dishes to a new level of deliciousness. Here is our favorite Tofu Press. It easily And quickly remove water from Tofu to Improve the flavor and give Perfect Texture every time.
Tofu Gai Lan (Chinese Broccoli) Stir-Fry
Ingredients
- 1 lb Gai Lan Chinese broccoli cleaned and trimmed off the ends
- 4 Ginger Slices
- 2 Cloves Garlic cloves sliced
- 1 Long Red Hot Pepper sliced
- 18 oz Extra Firm Tofu sliced
- 1 tbsp Shaoxing Wine
- 1 tsp Salt separated
- ½ tsp Brown Sugar
- ½ tbsp Corn Starch
- ⅓ cup water
- Cooking Oil
Tofu marinade
- ½ tbsp Soy Sauce
- ½ tbsp Dark Soy Sauce
- 1 tsp Sugar
- 1 tbsp water
Equipment
Instructions
- In a bowl, combine light soy sauce, dark soy sauce, and sugar until the sugar dissolves.
- Coat the slices generously with cornstarch, pour the marinade over and soak the tofu slices evenly with it.
- In a pan over medium low heat, add a little oil and pan fry the tofu slices until golden brown. Transfer to a plate and set it aside.
- In a wok over medium heat, add 2 tbsp of cooking oil, and allow it to heat up. Add ginger slices, garlic slices, and long hot red peppers and sauce for 30-60 seconds.
- Add the Chinese Broccoli (Gai Lan) to the wok, along with Shaoxing wine and cook until coated with oil and tender.
- Add a little salt, brown sugar, and corn starch slurry (1/3 cup water + 1 tbsp corn starch) to the wok and stir to combine. Stir to combine all ingredients until the sauce has been absorbed.
- Add the pan fried tofu slices back to the wok and toss to combine.
- Turn off the heat and serve this dish warm with a side of rice.
Notes
- Press Your Tofu – Removing excess moisture helps achieve the perfect crispy texture.
- Use High Heat – Stir-frying at high heat keeps the gai lan crisp and vibrant.
- Don’t Overcrowd the Pan – Cook in batches to avoid steaming the vegetables.
- Adjust the Sauce – Add a bit more soy sauce or sesame oil to suit your taste.
Nutrition
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