HIGH PROTEIN Vegan Dinner Asian Take-Out Style | Easy Vegan Recipes


HIGH PROTEIN Vegetarian Dinner Asian Take-Out Style. Easy Vegan Recipes

💬 Let me know in the comments if you enjoyed my Vegan Broccoli and Tofu Stir Fry Recipe?


350g Extra Firm Tofu – cut into 1 inch X 1 inch cubes
1 Tablespoon Corn Starch
3 tablespoon Cooking Oil (I have used LIGHT olive oil which has a high smoking point)
1/4 Teaspoon Salt OR to taste
130g / 1 Cup Onion – Sliced 1/8 inch thick
300g / 5 Cups Broccoli – cut into florets
1+1/2 Tablespoon Garlic – 4 Garlic cloves finely chopped
1 Tablespoon Ginger – 1 inch Ginger finely chopped
1/2 Teaspoon Chili Flakes or to taste
1/3 Cup / 25g Green onion
2 Teaspoons Sesame Oil

1 Cup Vegetable Broth (LOW SODIUM)
1+1/2 Tablespoon Soya Sauce or Tamari
2 Tablespoon Dark Soya Sauce
1 Tablespoon White Vinegar (I have added white wine vinegar)
1+1/2 Tablespoon Maple Syrup
1/4 Teaspoon Black Pepper
1+1/2 Tablespoon Corn Starch


Cut the tofu into 1 inch X 1 inch cubes and add corn starch. Mix well to coat the tofu with corn starch.

To a small bowl add the LOW SODIUM vegetable broth, soya sauce, DARK soya sauce, white vinegar, maple syrup, ground black pepper and corn starch. Mix it well and set it aside for later.

✅ 👉 PLEASE NOTE: I am using LOW SODIUM VEGETABLE BROTH for the sauce. If you are using the regular type adjust the salt accordingly.

To a heated pan add the oil, tofu (coated with corn starch) and salt. Fry on medium-high heat for only 30 seconds and then right a way reduce the heat to medium low and then add the finely chopped garlic, ginger and chili flakes. Mix well and fry for 2 to 3 minutes on medium-low heat. Add the onion and broccoli and turn the heat to medium-high or high (depending the heat of your stove) and fry for another 2 to 3 minutes until the onion is soft and the broccoli is slightly cooked.

Add the sauce. Make sure to stir the sauce well before adding it that’s because the corn starch has a tendency to collect at the bottom of the bowl.

Cook the sauce along with the vegetables on medium-high heat for about 4 to 5 minutes or until the sauce thickens up.

Serve hot with steamed jasmine rice.



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