Crispy Tofu Stir-Fry with Broccoli and Ginger Soy Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden tofu cubes stir-fried with crisp broccoli and a fragrant ginger soy sauce for a wholesome vegan meal. This Asian-inspired vegan recipe (gluten-free option), ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil 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 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. 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.
  4. Step 4: Stir in 1 tbsp minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
  5. 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.
  6. 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.
  7. Step 7: Garnish with 2 sliced scallions and 1/4 tsp red pepper flakes if using. Serve immediately over steamed rice.

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