Crispy Tofu Stir-Fry with Ginger and Broccoli

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Golden pan-fried tofu cubes tossed in a savory ginger soy sauce with crisp-tender broccoli for a satisfying vegetarian stir-fry. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs extra firm tofu, cornstarch, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 extra firm tofu, pressed and cut into 1-inch cubes
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: Toss 14 oz pressed and cubed extra firm tofu with 3 tbsp cornstarch in a bowl until all pieces are evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Add the tofu cubes in a single layer and cook for 4-5 minutes without stirring until the bottoms are golden and crispy.
4. Step 4: Flip the tofu cubes carefully and cook for another 4 minutes until all sides are golden; remove tofu and set aside.
5. Step 5: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves; sauté over medium heat for 30 seconds until fragrant.
6. Step 6: Add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and slightly tender.
7. Step 7: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/4 tsp red pepper flakes, then pour over the broccoli.
8. Step 8: Return the tofu to the skillet and toss everything together for 2 minutes until the sauce thickens slightly and coats the tofu and broccoli.