Crisp Tofu Stir-Fry with Ginger-Soy Glaze and Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Golden pan-fried tofu coated in a savory ginger-soy glaze, tossed with crisp-tender broccoli and vibrant bell peppers for a satisfying vegan stir-fry. This asian-inspired vegan (gluten free option) ready in about 35 minutes pairs cornstarch, divided vegetable oil, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, drained and pressed extra firm tofu
• 3 tbsp cornstarch
• 3 tbsp, divided vegetable oil
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 3 cups broccoli florets
• 1 medium, sliced into thin strips red bell pepper
• 2, thinly sliced scallions
• 1 tsp (optional) sesame seeds

Instructions

1. Step 1: Cut 14 oz extra firm tofu into 1-inch cubes and toss gently with 3 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
2. Step 2: Add tofu cubes in a single layer and cook for 3-4 minutes without stirring until the bottoms are golden and crisp. Flip and cook another 3-4 minutes until all sides are crisp. Remove tofu from pan and set aside.
3. Step 3: In the same pan, add 1 tbsp vegetable oil, 1 tbsp finely grated fresh ginger, and 3 minced garlic cloves. Sauté over medium heat for 1 minute until fragrant.
4. Step 4: Add 3 cups broccoli florets and 1 medium sliced red bell pepper. Stir-fry for 5 minutes until vegetables are tender-crisp.
5. Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Pour the sauce over the vegetables and add the crispy tofu back to the pan. Toss everything gently for 2 minutes until tofu is coated and heated through.
6. Step 6: Remove from heat and garnish with 2 thinly sliced scallions and 1 tsp sesame seeds if using. Serve immediately with steamed rice or noodles.