Vegan Vietnamese Broccoli Tofu Stir-Fry (Bông cải xào đậu hũ)
This vegan Bông cải xào đậu hũ is an aromatic wok dish inspired by Vietnamese cuisine, combining crisp broccoli and golden fried tofu in a flavorful sauce. The mushroom-based vegan oyster sauce gives a rich umami taste, while garlic and chili add a gentle kick. It is perfect for a healthy, plant-based meal that is quick to prepare yet authentically Vietnamese in flavor.
Discover the Flavors of Vietnam: Bông cải xào đậu hũ
This dish is a perfect example of Vietnamese wok cooking: quick cooking times, crisp vegetables, and balanced flavors. While broccoli is not a traditional Vietnamese ingredient, it has become popular in modern variations. The combination of tofu, garlic, chili, and mushroom-based vegan oyster sauce delivers authentic umami, ideal served with rice. Quick, healthy, and fully plant-based – perfect for anyone wanting to experience Vietnamese flavors at home.
4 SERVINGS
Ingredients
1 large broccoli, cut into florets
200–250 g firm tofu (or smoked tofu)
3–4 garlic cloves, finely chopped
1 small red chili, sliced (to taste)
2–3 tbsp neutral oil
1 ½ tbsp vegan oyster sauce
1 tbsp soy sauce
1 tsp sugar
3–4 tbsp water or vegetable broth
½ tsp sesame seeds extra flavor
First, pat the tofu dry, cut it into cubes, and fry in hot oil until golden and crispy, then set aside.
In the same wok, briefly sauté garlic and chili before adding the broccoli and stir-frying over high heat for about 3–5 minutes until crisp-tender.
Next, stir in the sauce made from vegan oyster sauce, soy sauce, sugar, and a little liquid, and cook briefly until combined.
Finally, put the tofu back in, heat through briefly, sprinkle with sesame seeds and serve the dish immediately while hot.
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