Garlic-Ginger Broccoli Stir Fry with Tofu

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A vibrant vegan stir fry featuring crisp broccoli and firm tofu, coated in a savory garlic-ginger sauce, perfect for a healthy, protein-packed 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 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 firm tofu
• 4 cups, cut into bite-sized pieces broccoli florets
• 2 tbsp vegetable oil
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/4 cup water
• 1 tsp cornstarch
• 1/4 tsp (optional) red pepper flakes
• 1 tsp for garnish sesame seeds
• 2, sliced thin for garnish scallions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 3-4 minutes on each side until golden brown and crispy. Remove tofu and set aside.
2. Step 2: Add the remaining 1 tbsp vegetable oil to the pan. Toss in 4 cups broccoli florets and stir-fry for 4-5 minutes until bright green and just tender.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp freshly grated ginger to the broccoli. Stir for 1 minute until fragrant but not browned.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp cornstarch, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1/4 cup water, 1 tsp toasted sesame oil, and 1/4 tsp red pepper flakes if using.
5. Step 5: Pour the sauce over the broccoli and garlic mixture, stirring constantly, and cook for 2-3 minutes until the sauce thickens and coats the vegetables.
6. Step 6: Return the crispy tofu to the pan and gently toss to combine and heat through for 1 minute.
7. Step 7: Remove from heat and garnish with 1 tsp sesame seeds and 2 thinly sliced scallions before serving over brown rice or quinoa.