Crispy Tofu Stir-Fry with Garlic-Ginger Sauce and Broccoli

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 pan-fried tofu tossed with crisp-tender broccoli and a savory garlic-ginger sauce, perfect as a quick and healthy Asian-inspired meal. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, broccoli florets, 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 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.

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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 cups (about 1 head) broccoli florets
3 tbsp vegetable oil
4 minced garlic cloves
1 tbsp grated fresh ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tsp cornstarch
1/4 cup water
2 sliced for garnish green onions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed, cubed tofu and cook for 3-4 minutes per side until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 4 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 2 tsp cornstarch, and 1/4 cup water until smooth.
Step 5: Pour the sauce into the skillet with broccoli, stirring constantly, and cook for 2 minutes until the sauce thickens and coats the broccoli.
Step 6: Return the crispy tofu to the skillet and toss gently to combine and heat through.
Step 7: Garnish with 2 sliced green onions and serve immediately.