Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)

GUYS, my cookbook is OFFICIALLY HERE! The Vegan Instant Pot Cookbook was published earlier this week on June 18! I am so grateful to everyone who pre-ordered the book and ordered it over the last few days. You guys have helped catapult my book to the #1 book in New Releases for Vegan Cooking and #8 overall in Vegan Cookbooks on Amazon! I am truly grateful for that and know that this wouldn’t be anywhere near possible without the daily support from the Rainbow Plant Life community, so THANK YOU!

As promised, here is the final of five recipes I am sharing from my cookbook for FREE! This recipe is for Chinese-Takeout Style Tofu and Broccoli. It tastes just as good if not better than any takeout food you’ve ever had and is SO much better for you. Plus, with the Instant Pot, it comes together in no time, making it a perfect weeknight dinner option.

And I made a cute little video showing you exactly how to make this recipe! And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my 5-star-rated cookbook, The Vegan Instant Pot Cookbook!

Takeout Style Tofu and Broccoli. Vegan instant pot tofu.

And just a few notes to help you nail this recipe. Since we are essentially searing tofu in hot oil, you want to make sure you’ve thoroughly pressed all of the water of the tofu. I explain how to do this in the instructions. Yes it takes some time to press the tofu, but you can prep the rest of the ingredients in the mean time.

And please don’t try to skip the oil! The oil is necessary to sauté the tofu. Without oil, the tofu will just stick to the bottom of the inner pot and not only will you ruin the dish, you’ll also have a very difficult time scrubbing your pot.

And finally, if you are sensitive to spicy food, go easy on the amount of Sriracha called for in the recipe! This dish is quite spicy!

Takeout-Style Tofu and Broccoli. vegan instant pot tofu.

Chinese Takeout-Style Tofu and Broccoli

from The Vegan Instant Pot Cookbook (page 117)



  • 1 (14-ounce) block extra-firm tofu

  • 3 tablespoons reduced-sodium tamari or soy sauce

  • 2 teaspoons Sriracha or similar chili-garlic sauce

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons rice vinegar (also known as rice wine vinegar)


  • 1⁄4 cup reduced-sodium tamari or soy sauce

  • 1⁄4 cup agave nectar or coconut nectar (or maple syrup, but that will have a more robust, less neutral flavor)

  • 2 tablespoons water

  • 1 1⁄2 tablespoons Sriracha or similar chili-garlic sauce

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon rice vinegar

  • 1 1⁄2-inch piece fresh ginger, grated or finely minced


  • 1 1⁄2 tablespoons grapeseed oil or other neutral, high-heat cooking oil

  • 2 medium heads broccoli, cut into small florets (about 4 cups)

  • 2 tablespoons cornstarch

  • White rice or brown rice (for serving)


  1. Marinate the tofu: Drain the tofu and cut into 4 slabs. Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at least 30 minutes or ideally 1 hour, changing the paper towels in between to drain all of the moisture. Cut the tofu into 3⁄4-inch cubes.

  2. Place the tofu in a gallon-size zip-top bag and add the tamari, Sriracha, sesame oil, and vinegar. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally.

  3. Meanwhile, make the ginger-chili sauce: In a medium bowl, whisk together the tamari, agave nectar, water, the Sriracha, sesame oil, vinegar, and ginger until well combined.

  4. Finish the dish: Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the grapeseed oil. Once the display reads “HOT,” use a slotted spoon or fork to carefully transfer the marinated tofu to the pot. Cook the tofu for 1 1⁄2 minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to
    4 minutes total. Add the ginger-chili sauce and stir to combine. Select the Cancel setting.

  5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.

  6. Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.

  7. Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to low pressure and set the cook time to 1 minute. Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release.

  8. In a small bowl, stir together the cornstarch with 1⁄4 cup water, whisking until combined without any lumps. Select the Sauté setting and press the Sauté button again until you reach Less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes. Serve the tofu and broccoli over rice.