Crisped Tofu Stir-Fry with Ginger and Broccoli
Pan-fried tofu with a crisp exterior, tossed with fresh broccoli and a fragrant ginger-soy glaze for a quick and healthy Asian-inspired meal. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, vegetable oil, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, pressed and cut into 1-inch cubes extra-firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 2, minced garlic cloves
- 3 cups broccoli florets
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/4 cup water
- 1 tsp sesame oil
- 2, sliced green onions
Instructions
- Step 1: Toss 14 oz pressed extra-firm tofu cubes with 3 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant but not burnt.
- Step 3: Add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/4 cup water. Pour the sauce over the broccoli and bring to a simmer.
- Step 5: Return tofu to the skillet and toss gently with broccoli and sauce. Cook for 2 minutes until the sauce thickens slightly and coats the tofu and broccoli.
- Step 6: Drizzle 1 tsp sesame oil over the stir-fry and garnish with 2 sliced green onions before serving hot.
Equipment for this recipe
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Frequently asked questions
How long does Crisped Tofu Stir-Fry with Ginger and Broccoli take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisped Tofu Stir-Fry with Ginger and Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.
Can I substitute ingredients in Crisped Tofu Stir-Fry with Ginger and Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisped Tofu Stir-Fry with Ginger and Broccoli for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisped Tofu Stir-Fry with Ginger and Broccoli vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
