Curry-Spiced Tofu Stir-Fry with Broccoli

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Crispy pan-fried tofu and tender broccoli simmered in a fragrant coconut curry sauce, served over jasmine rice. This asian (vegetarian, gluten-free) ready in about 40 minutes pairs firm tofu, broccoli florets, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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.

Ingredients

• 14 oz firm tofu
• 2 cups broccoli florets
• 1/2 cup coconut milk
• 2 tbsp curry powder
• 1 tbsp low-sodium soy sauce
• 1 tsp minced ginger
• 2 cloves minced garlic
• 1 tbsp avocado oil
• 1 cup uncooked jasmine rice

Instructions

1. Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add tofu cubes and cook for 5 minutes per side until golden brown and crisp, then set aside.
3. Step 3: Add 2 cloves minced garlic and 1 tsp minced ginger to the skillet, stirring for 30 seconds until fragrant.
4. Step 4: Stir in 2 tbsp curry powder, 1/2 cup coconut milk, and 1 tbsp low-sodium soy sauce, then simmer for 2 minutes until slightly thickened.
5. Step 5: Add 2 cups broccoli florets and 14 oz crispy tofu to the sauce, tossing to coat evenly, and cook for 5 minutes until broccoli is tender-crisp.