Description

This vibrant and flavorful Noodles Broccoli with Tofu stir-fry combines tender broccoli florets, protein-rich tofu marinated in a savory sauce, and chewy lo mein noodles. Enhanced with garlic-ginger paste and a luscious stir-fry sauce featuring soy, oyster sauce, and white wine, this dish is a perfect quick and satisfying vegetarian meal.

Ingredients

Scale

For the Protein

1 8-ounce block extra firm tofu (pressed; or 8 ounces boneless, skinless chicken breast)
4 tablespoons soy sauce (or coconut aminos, or lite tamari)
1 teaspoon sesame oil
2 teaspoons garlic-ginger paste (or 1 teaspoon minced ginger + 1 teaspoon minced garlic)

For the Stir Fry Sauce

5 tablespoons soy sauce (or coconut aminos, or lite tamari)
3 tablespoons dry white wine (Sauvignon blanc or pinot grigio)
3 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon garlic-ginger paste (or 1 ½ teaspoons minced ginger + 1 ½ teaspoons minced garlic)
1 ½ tablespoons cornstarch

For the Noodles and Vegetables

1 head broccoli (cut into bite-sized florets, approximately 3–4 cups)
½ cup water
2 tablespoons neutral oil (vegetable oil, sesame oil, coconut oil, or avocado oil; divided)
8 ounces lo mein noodles (or spaghetti noodles, see Notes)
3 cloves garlic (minced)
2 medium heads bok choy (stems removed, stalk chopped into 1-inch pieces; approximately 3 cups)
Half of one bunch green onions (white and green parts separated, green parts sliced into 1-inch long pieces)

Serving Suggestions (Optional)

Sesame seeds
Thinly sliced green onions

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Instructions

Prepare Water and Protein: Place a large pot filled with water on the stovetop over medium heat. Heat the pot until the water is hot but not boiling, then reduce the heat slightly to keep it just below boiling until needed. Meanwhile, cut the tofu (or chicken) into bite-sized cubes and set aside.
Marinate Protein: In a large bowl, whisk together soy sauce, sesame oil, and garlic-ginger paste until fully incorporated. Add the cubed tofu and toss well to coat evenly in the marinade. Set aside to allow flavors to meld.
Mix Stir Fry Sauce: In a medium bowl, whisk together soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch until thoroughly combined and smooth. Set aside.
Steam Broccoli: Heat a large skillet over medium heat. Add broccoli florets and ½ cup water, then cover with a lid. Steam broccoli for 2 to 3 minutes, or until bright green and tender-crisp. Use a slotted spoon to transfer broccoli to a medium bowl and discard the water remaining in the skillet.
Cook Protein: Return the skillet to medium heat and add 1 tablespoon neutral oil. Once the oil is hot and shimmery, add the marinated tofu along with about 2 tablespoons of the marinade. Stir frequently and cook for 3 to 4 minutes, until edges of tofu are golden and cooked through.
Cook Noodles: While the protein cooks, increase the heat under the pot of water to medium-high and bring to a rolling boil. Add noodles and cook according to package instructions until just al dente. Drain noodles well using a colander and set aside.
Sauté Vegetables: When the protein is cooked, add the remaining tablespoon of oil, minced garlic, chopped bok choy, and white parts of the green onions to the skillet. Cook for 2 to 3 minutes, stirring often, until the vegetables are vibrant and tender.
Combine and Finish Stir Fry: Reduce heat to medium and add the prepared stir fry sauce, cooked noodles, steamed broccoli, and green parts of the green onions to the skillet. Cook, stirring gently, for 30 to 60 seconds until everything is warmed through and the sauce thickens. Be careful to stir gently to keep tofu and broccoli intact.
Serve: Divide the stir fry into serving bowls. Garnish with sesame seeds and additional sliced green onions if desired. Serve warm and enjoy!

Notes

If using pre-boiled lo mein noodles, skip boiling and use noodles directly after checking packaging instructions.
To make this dish gluten-free, substitute gluten-free soy sauce, gluten-free oyster sauce, and use gluten-free spaghetti-style noodles.
Press tofu well before marinating to remove excess moisture for better texture.
Sauté vegetables and protein on medium heat to avoid overcooking delicate ingredients.
Adjust seasoning by tasting the sauce and adding more soy sauce or oyster sauce if desired.