Mac and cheese is classic comfort food. We love making baked mac and cheese and stovetop mac and cheese, but we also love this easy Broccoli Mac and Cheese. The addition broccoli is SO good, broccoli and cheese are a match made in heaven…if you&#…
Mac and cheese is classic comfort food. We love making baked mac and cheese and stovetop mac and cheese, but we also love this easy Broccoli Mac and Cheese. The addition broccoli is SO good, broccoli and cheese are a match made in heaven…if you’ve made Broccoli Cheese Soup, you know it’s true! I love…
Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout …
Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout again!
Pair with rice and steamed veggies for a simple, 30-minute meal that’s vegan, gluten-free, and naturally sweetened. Let’s make it!
Recipe Inspiration
This recipe is inspired by Sesame Chicken, which is commonly found in Chinese restaurants in the US and Canada (source).
Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes…
Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes it up a few notches. It’s slightly more involved, naturally, but it’s not too fussy.
Basically, we roast the broccoli until tender, smash it, top it with Parmesan cheese, and bake it for a few more minutes. The broccoli is tender, craggy and golden with crispy bits around the edges where the cheese meets the pan. A little sprinkle of red pepper flakes (optional) and a squeeze of lemon juice really ramp up the flavor.
The results are not super crisp like French fries, but they’re nearly French fry-like in irresistibility. I have to stop myself before I eat the whole batch!
If you are a broccoli lover, this recipe is most certainly for you. If you have any broccoli-averse members in the household, this recipe might win them over. Serve it with dinner tonight?
We’re taking the stress out of worrying about “what’s for dinner” this week and making this quick and easy Chicken Stir Fry recipe. It includes lots of chicken, tons of veggies, and THEE best sweet and savory stir fry sauce! It’s also perfect for using up vegetables that you already have on hand in your fridge or freezer. Not only is it great to add to your weekly dinner rotation, but it also makes a lot, so it’s perfect for meal prep! #winning
Why I Love Stir Fry Recipes
I make stir fry recipes quite often because it helps take away the mental stress of worrying about what to cook for dinner. They’re quick, easy to make, and super versatile so you can always switch things up. Just pick your favorite protein, a mix of vegetables, make a yummy stir fry sauce, and dinner is ready in about 30 minutes!
Ingredients For Chicken Stir Fry
Here’s what we used to make this easy chicken stir fry recipe:
Chicken Breasts: I use boneless, skinless chicken breasts for this recipe, but if your budget is tight, you can also use boneless, skinless chicken thighs instead.
Vegetables: This is where you can really be flexible. I used a combination of broccoli, carrots, red bell pepper, and onion for this stir fry. But feel free to choose different vegetables based on your budget, what’s in season, or what’s in your fridge. Sometimes I’ll use just one or two vegetables because that’s what I currently have on hand. Some other great veggie options are green beans, zucchini, mushrooms, snap peas, or different color bell peppers.
Stir Fry Sauce: A good stir fry sauce will definitely bring the entire dish together. I used our same stir fry sauce from our Vegetable Stir Fry recipe as a base, because it’s sooo good, increased the measurements slightly to make it extra saucy, and added a touch of sriracha sauce for just a little kick!
Stir-Fry Recipe Tips
Make the stir fry sauce first. Stir fry recipes cook fast, so you want the sauce to be ready when it’s time to add it to the skillet.
Use a big wok or very large skillet. In order for all of the chicken and vegetables to fit in the skillet with enough space to cook fairly evenly, you’ll want to use a big wok or large skillet. We used a 12-inch skillet for this recipe.
Don’t overcook the vegetables. You want the vegetables to just be tender-crisp and vibrantly colored. You can always cook them a little longer once the sauce is added at the end, but if you cook them too long in the first steps you’ll end up with limp vegetables that are a drab color.
What To Serve With Chicken Stir Fry
You can easily serve this chicken stir fry with a side of brown or white rice or give our Coconut Rice a try! And if you really want the full take-out experience, whip up some of our Vegetable Fried Rice to serve on the side.
Storing Leftovers
This chicken stir fry recipe stores very well in the fridge and works great for meal prep! You can make it on Sunday, divide it into equal portions, then store in meal prep containers along with your rice. This dish will stay good in the refrigerator for about four days.
Start by making the stir fry sauce. Combine the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch and water in a small bowl. Set the sauce aside.
Chop the broccoli into small florets. Slice the red bell pepper, onion, and carrots into similar sized pieces. Slice the green onions. Set all the vegetables aside.
Next, cut the chicken breasts into small 1/2 inch sized pieces.
Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.
In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and serve!
How to Make Chicken Stir Fry – Step by Step Photos
Start by making the stir fry sauce. Combine the 1/3 cup soy sauce, 3 Tbsp brown sugar, 2 tsp toasted sesame oil, 2 cloves minced garlic, 2 tsp grated fresh ginger, 1 tsp sriracha, 1 1/2 Tbsp cornstarch and 1/3 cup water in a small bowl. Set the sauce aside.
Chop 3/4 lb. of broccoli into small florets. Slice 1 red bell pepper, 1 small yellow onion, and 2 carrots into similar sized pieces. Slice 2 green onions. Set the vegetables aside.
Cut 2 boneless, skinless chicken breasts into small 1/2 inch sized pieces.
Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once chicken is browned, remove it from the skillet onto a separate plate and set aside.
In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and dinner is served!
This tofu broccoli stir fry comes to the dinnertime rescue! Broccoli florets and tofu cubes are tossed in a tangy, savory sauce for a vegetarian and vegan dinner everyone will love. Even better, it’s ready in just 30 minutes.
Craving a healthy weeknight meal that’s bursting with flavor? Look no further than this tofu broccoli stir-fry! This type of fast and easy meal has become exactly what we crave (don’t you want to just dive right into that bowl?). The tender tofu cubes and crisp broccoli florets get tossed in a savory sauce that’s both sweet and umami, making it a vegetarian and vegan dinner everyone will love. Plus, it’s ready in 30 minutes, so you can get dinner on the table fast. Our kids both adore tofu, so this one is a big winner in our house!
Ingredients in this tofu broccoli stir fry
Everyone in our house is a major fan of this plant-based protein, especially when we make baked tofu or crispy tofu. This broccoli tofu stir fry is even more of a hit, since it mixes in our other favorite green vegetable. The stir fry sauce is simple and requires only one special ingredient, fresh ginger (required, in our opinion). Otherwise you might have just about everything else in your pantry! Here are the ingredients you’ll need for this tofu broccoli stir fry:
Pantry ingredients: Soy sauce, sugar (or honey or maple syrup), rice vinegar, toasted sesame oil, cornstarch, garlic powder, olive oil, salt
Fresh ingredients: Firm or extra firm tofu, fresh ginger, broccoli
A quick way to peel ginger
The fresh ginger is essential to this stir fry sauce, as it brings an irresistible sweet, peppery flavor that can’t be replicated with the dried form. Grab a fresh ginger root in the produce section of your grocery.
Here’s a quick tip on how to peel ginger for this tofu broccoli stir fry. Instead of using a vegetable peeler, use a spoon! Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. But peeling it with a spoon works like a charm. It sounds unbelievable until you try it: but it’s the perfect tool for the uneven surface of ginger root.
Tips for cooking broccoli tofu stir fry
This tofu broccoli stir fry comes together in about 30 minutes, making it an all star in our fast and easy dinner recipes! Here are a few tips for getting this dinner together quickly:
If serving with rice, start that first. It takes about 12 minutes to cook a pot of rice and 10 minutes for it to steam afterwards. Start this first so it’s ready to go.
Cornstarch is the key to crispy tofu. This is what makes a nice crispy edge to the protein: it’s essential so don’t leave it out! It also adds body to the simple stir fry sauce.
Use a non-stick pan. A non-stick surface is required for cooking the tofu, otherwise it becomes a sticky mess! If you don’t have one, you can make baked tofu instead, then add it to the stir fry at the end.
Notes on the sweetener
The stir fry sauce in this recipe uses sugar: this is required to balance the intense salty flavor from the soy sauce and tangy flavor from the rice vinegar. If desired, you can remove the sweetener: we’d recommend adding in 2 more tablespoons water to mellow out the sharp flavors.
If you prefer a natural sweetener, honey or maple syrup are perfect here! We often make this stir fry sauce with both of them and they add an additional nuance in flavor.
What to serve with tofu broccoli stir fry
To make a filling healthy dinner, this tofu and broccoli stir fry needs a side dish. Keep in mind that it makes about 3 servings, or 4 modest servings. Here are a few ideas for making it a meal:
Rice: White rice is quick to make and the flavor melds perfectly. You can also make brown rice, but since the nutritional difference isn’t major we tend to stick with white rice.
Noodles:Soba noodles are perfect with a stir fry, or try udon, ramen, or rice noodles.
Broccoli tofu stir fry saves well, if you don’t finish it all in one sitting! Store leftovers refrigerated for 3 to 5 days. Reheat them gently on the stovetop and if they are very dry, add a splash of olive oil or soy sauce.
More tofu recipes
This tofu broccoli stir fry is one of our top healthy dinner recipes! There are so many tasty ways to infuse tofu into your everyday. Here are a few more tofu recipes you’ll love to try:
This tofu broccoli stir fry comes to the dinnertime rescue! Broccoli florets and tofu cubes are tossed in a tangy, savory sauce for a vegetarian and vegan dinner everyone will love. Even better, it’s ready in just 30 minutes.
Whisk together the soy sauce, water, sugar, rice vinegar, toasted sesame oil, cornstarch, grated ginger, and garlic powder until a smooth sauce forms. Store in a covered container until using, or use immediately.
Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches (⅛ teaspoon) kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
Add the 2 tablespoons olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return the heat to medium-high and cook additional 5 to 6 minutes until browned. Remove to a plate.
Add 1 tablespoon olive oil to the same large skillet and heat it on medium high heat. Add the broccoli and 2 pinches (⅛ teaspoon) kosher salt. Cook 2 to 3 minutes until starting to brown, stirring occasionally.
Reduce the heat to very low. Add the tofu back to the skillet and pour the sauce over the broccoli and tofu. Cook 1 to 2 minutes, until sauce thickens. Serve immediately. Leftovers store refrigerated for 3 to 5 days.
Notes
*If you don’t have a non-stick skillet, make this Baked Tofu recipe instead and add the tofu to the stir fry at the end.
Category:Main dish
Method:Stovetop
Cuisine:Stir Fry
Diet:Vegan
Keywords: Tofu broccoli stir fry, broccoli tofu stir fry, tofu and broccoli stir fry, broccoli and tofu stir fry
This creamy vegan broccoli cheddar soup is packed with nutrients and flavor! Made with simple ingredients, it’s a healthy and satisfying meal that everyone will love.
Here’s a plant-based soup everyone around the table will love: vegan broccoli soup! This cozy bowl is lusciously creamy and bursting with flavor. But there is no cheddar cheese or vegan dairy substitutes: just simple ingredients! The entire soup can be made in just over 30 minutes, and all the friends and family we tested it on gobbled it right up! It’s a healthy and satisfying meal that pleases just about anyone.
Ingredients in vegan broccoli cheddar soup
There are many ways to make a vegan broccoli soup using various ingredient tricks. This one is like a vegan broccoli cheddar soup, but uses no dairy cheese substitutes. How do we do it? Blended cashews help to form the rich, creamy body here: we find their subtly sweet flavor and rich mouthfeel are closer to dairy than coconut milk, which can add a strong coconut flavor. The other key is Yukon gold potatoes, which when blended help to form that velvety texture. Add a few spices and you’re golden!
Pantry ingredients: Olive oil, vegetable broth, raw cashews, garlic powder, dried dill, onion powder, Dijon mustard, salt
Tips for blending
This vegan broccoli soup is simmered like a traditional soup, then blended before adding back to the pot and adding more broccoli and carrots. The blending helps to make a creamy texture similar to dairy, similar to in our fan-favorite wild rice soup recipe. Here are a few tips for blending this soup:
A high-speed blender is easiest and gets it the creamiest. It should only take a minute or so in a large high speed blender.
A standard blender works too. It will take longer, and you may need to stop and scrape down the sides. You also may need to puree the soup in batches depending on the size of your blender. Just make sure to keep blending to get it ultra creamy.
If there are chunks of cashews, keep blending! You’ll want the soup to be extremely smooth, so keep blending if you see any chunks.
Season to taste
One note is this soup, like any good soup, should be salted to taste. Add kosher salt and fresh ground pepper at the end of simmering until the flavor pops. If it doesn’t taste like a burst of flavor in your mouth, add a little more. This is the key to a great soup recipe.
Garnishing vegan broccoli soup
This vegan broccoli soup is tasty as is without a garnish, but we like adding a fun garnish to amp the flavors even more. If you have them on hand, combine these ingredients in a small bowl:
1 to 2 handfuls panko (breadcrumbs)
1 handful crispy fried onions (purchased)
1 to 2 pinches smoked paprika
1 to 2 pinches kosher salt
These ingredients make a crunchy, salty, and smoky garnish that tastes a bit like crumbled bacon when sprinkled across the top of this vegan soup. It’s a tasty way to amp up the flavors in this soup, especially when you’re serving it to guests! You can also use other garnish ideas: croutons, pepitas, or other crunchy salty items work well.
What to serve alongside
This vegan broccoli soup recipe is fairly filling from the protein in the cashews. However, you’ll likely want to serve it with a side or two to make it into a filling meal. We often serve it with a tofu Caesar salad, which is very satisfying. Here are a few ideas of how to serve this vegan soup:
Let us know how you plan to serve your vegan broccoli soup in the comments below! We’ve been craving more vegan recipes lately and this one has hit the spot for us here in the new year.
This creamy vegan broccoli cheddar soup is packed with nutrients and flavor! Made with simple ingredients, it’s a healthy and satisfying meal that everyone will love.
Ingredients
1 large sweet onion, diced
3 garlic cloves, minced
1 pound Yukon gold potatoes (about 3 medium), peeled and cut into bite sized pieces
For the garnish (optional): panko, crispy onions, smoked paprika, and kosher salt
Instructions
In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 minute, until fragrant and golden. Add the vegetable broth, cashews and potatoes, 1 pound frozen broccoli, kosher salt, garlic powder, dill, and onion powder. Bring to a boil then reduce to a rapid simmer, and simmer about 15 minutes until the potatoes are tender and falling apart when pricked with a fork.
When the potatoes are tender, use a ladle to transfer everything to a blender. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.) Return to the pot over low heat.
Meanwhile, rinse the other 1 pound of broccoli florets under warm water until defrosted. Chop finely with a knife.
When the soup base has been blended and returned to the pot, stir in the chopped broccoli, Dijon mustard, lemon juice, ¼ teaspoon kosher salt and the shredded carrot. Cook for 5 minutes.
Taste and add more salt and fresh ground pepper before serving. If desired, for a garnish mix 1 handful each panko and crispy onions with 2 pinches smoked paprika and kosher salt. Sprinkle over the soup before serving.
This broccoli potato curry is the perfect dish for you if you have been craving for a delicious bowl of curry using simple kitchen staples. It is super easy to make, is meal prep friendly, and comes together in just 30 minutes! If you are looking to tr…
This broccoli potato curry is the perfect dish for you if you have been craving for a delicious bowl of curry using simple kitchen staples. It is super easy to make, is meal prep friendly, and comes together in just 30 minutes! If you are looking to try more curry recipes, then check out this...
This savory vegan potato casserole will easily become the star of the night, either as a stunning side dish or a complete entree. Thinly sliced potatoes are layered with veggies, a flavorful cheesy sauce, and topped with a crunchy breadcrumb mixture. A…
This savory vegan potato casserole will easily become the star of the night, either as a stunning side dish or a complete entree. Thinly sliced potatoes are layered with veggies, a flavorful cheesy sauce, and topped with a crunchy breadcrumb mixture. And it only takes 45 minutes and one skillet to make! Potato-based meals are...
This warm and hearty Italian potato pasta is the perfect answer to those cold fall and winter evenings at home. Its creamy sauce is packed with flavorful herbs and veggies, creating a nutritious and filling one-pot comfort food that the whole family wi…
This warm and hearty Italian potato pasta is the perfect answer to those cold fall and winter evenings at home. Its creamy sauce is packed with flavorful herbs and veggies, creating a nutritious and filling one-pot comfort food that the whole family will love! If you love Italian pasta as much as we do, you...
This hearty potato stew makes weeknight dinners easy and nutritious! This stew will do the trick if you want a warming yet filling comfort meal to whip up for the family on a cold fall or winter night. Even better. It requires minimal ingredients and i…
This hearty potato stew makes weeknight dinners easy and nutritious! This stew will do the trick if you want a warming yet filling comfort meal to whip up for the family on a cold fall or winter night. Even better. It requires minimal ingredients and is ready in only 30 minutes! Check out my other...
Mac and cheese is classic comfort food. We love making baked mac and cheese and stovetop mac and cheese, but we also love this easy Broccoli Mac and Cheese. The addition broccoli is SO good, broccoli and cheese are a match made in heaven…if you’ve made Broccoli Cheese Soup, you know it’s true! I love… 
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