Crispy Tofu Stir-Fry with Broccoli and Ginger Soy Sauce
Golden tofu cubes stir-fried with crisp broccoli and a fragrant ginger soy sauce for a wholesome vegan meal. This asian-inspired vegan (vegan, gluten-free option) ready in about 30 minutes blends cornstarch, vegetable oil, broccoli florets into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, drained and cut into 1-inch cubes firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 2 cups broccoli florets
- 1 tbsp, minced fresh ginger
- 3 minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1/4 cup water
- 2 sliced scallions
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Toss 14 oz firm tofu cubes with 3 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat.
- Step 2: Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet along with 2 cups broccoli florets, sautéing for 4 minutes until bright green and tender-crisp.
- Step 4: Stir in 1 tbsp minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water.
- Step 6: Pour the sauce into the skillet, add tofu back in, and toss everything to coat. Cook for 2 minutes until sauce thickens and clings to tofu and broccoli.
- Step 7: Garnish with 2 sliced scallions and 1/4 tsp red pepper flakes if using. Serve immediately over steamed rice.
Equipment for this recipe
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Frequently asked questions
How long does Crispy Tofu Stir-Fry with Broccoli and Ginger Soy Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Crispy Tofu Stir-Fry with Broccoli and Ginger Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Crispy Tofu Stir-Fry with Broccoli and Ginger Soy Sauce?
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 Tofu Stir-Fry with Broccoli and Ginger Soy Sauce 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 Crispy Tofu Stir-Fry with Broccoli and Ginger Soy Sauce 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.
