Crispy Tofu Stir-Fry with Garlic-Ginger Broccoli
Golden crispy tofu cubes stir-fried with tender-crisp broccoli in a savory garlic-ginger sauce for a satisfying vegan meal. This asian-inspired vegan ready in about 30 minutes pairs cornstarch, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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, pressed and cut into 1-inch cubes extra-firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 4 cups broccoli florets
- 4 cloves, minced garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 2 stalks, thinly sliced green onions
- 1 tbsp for garnish sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 14 oz extra-firm tofu block, press to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes gently with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side, turning carefully until all sides are golden and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 4 cups broccoli florets and sauté for 2 minutes until bright green and just tender.
- Step 4: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, cooking for 1 minute until fragrant.
- Step 5: Stir together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, and 1/4 tsp red pepper flakes. Pour the sauce over the broccoli and garlic-ginger mixture, tossing to coat.
- Step 6: Return the crispy tofu to the skillet and toss everything together for 1-2 minutes until heated through.
- Step 7: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp sesame seeds before serving with steamed rice.
Frequently asked questions
How long does Crispy Tofu Stir-Fry with Garlic-Ginger 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 Tofu Stir-Fry with Garlic-Ginger 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 Crispy Tofu Stir-Fry with Garlic-Ginger 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 Tofu Stir-Fry with Garlic-Ginger Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Crispy Tofu Stir-Fry with Garlic-Ginger Broccoli?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
