Crispy Tofu Stir-Fry with Ginger-Garlic Broccoli
Crispy pan-fried tofu cubes tossed with tender broccoli florets in a fragrant ginger-garlic sauce, perfect for a quick, healthy meal. This Asian-inspired vegan recipe (vegetarian), 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 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, drained and pressed firm tofu
- 3 tbsp cornstarch
- 4 tbsp vegetable oil
- 3 cups broccoli florets
- 1 tbsp, finely grated fresh ginger
- 3 cloves, minced garlic cloves
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1/4 cup water
- 1/4 tsp (optional) red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 14 oz drained and pressed firm tofu into 1-inch cubes. Toss the tofu cubes in 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden brown and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 1 tbsp vegetable oil and 3 cups broccoli florets. Sauté over medium heat for 4 minutes until bright green and slightly tender.
- Step 4: Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves to the broccoli. Stir and cook for 1 minute until fragrant.
- Step 5: Pour in 3 tbsp low-sodium soy sauce, 1/4 cup water, 1 tsp sesame oil, and 1/4 tsp red pepper flakes if using. Stir and cook for 2 minutes until sauce thickens slightly and coats the broccoli.
- Step 6: Return the crispy tofu cubes to the skillet and gently toss everything together to combine and heat through for 1 minute. Serve warm.
Frequently asked questions
How long does Crispy Tofu Stir-Fry with Ginger-Garlic 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 Ginger-Garlic 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 firm tofu from drying out.
Can I substitute ingredients in Crispy Tofu Stir-Fry with Ginger-Garlic 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 Ginger-Garlic Broccoli 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 Ginger-Garlic Broccoli vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
