Crispy Pan-Fried Tofu with Ginger-Soy Glaze and Broccoli
Golden pan-fried tofu glazed with a fragrant ginger-soy sauce, served with steamed broccoli for a simple and flavorful vegan dish. This Asian-inspired vegan recipe (gluten free option), ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cups broccoli florets
- 3 tbsp soy sauce
- 1 tbsp, finely grated fresh ginger
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 3 tbsp vegetable oil
- 1 clove, minced garlic clove
- 2 tbsp cornstarch
- 2 stalks, thinly sliced green onions
- 1 tsp, toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 14 oz extra-firm tofu into 1/2-inch thick slices, then pat dry thoroughly with paper towels. Lightly dust both sides with 2 tbsp cornstarch for crispiness.
- Step 2: Heat 3 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add tofu slices and fry for 4-5 minutes per side until golden and crispy. Remove tofu and set aside on a paper towel-lined plate.
- Step 3: Steam 3 cups broccoli florets until bright green and tender-crisp, about 4-5 minutes.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp finely grated fresh ginger, 1 minced garlic clove, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tsp sesame oil.
- Step 5: Pour the sauce into the skillet over medium heat and cook for 1-2 minutes until slightly thickened and fragrant. Return tofu to the pan and toss gently to coat each piece with the glaze.
- Step 6: Serve the glazed tofu over the steamed broccoli, garnished with 2 thinly sliced green onions and 1 tsp toasted sesame seeds.
Frequently asked questions
How long does Crispy Pan-Fried Tofu with Ginger-Soy Glaze 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 Crispy Pan-Fried Tofu with Ginger-Soy Glaze 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 extra-firm tofu from drying out.
Can I substitute ingredients in Crispy Pan-Fried Tofu with Ginger-Soy Glaze 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 Crispy Pan-Fried Tofu with Ginger-Soy Glaze and Broccoli for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Crispy Pan-Fried Tofu with Ginger-Soy Glaze and Broccoli vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
