Garlic-Ginger Broccoli Stir Fry with Tofu
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 (vegan) ready in about 30 minutes pairs vegetable oil, minced garlic cloves, grated fresh ginger 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Return the crispy tofu to the pan and gently toss to combine and heat through for 1 minute.
- Step 7: Remove from heat and garnish with 1 tsp sesame seeds and 2 thinly sliced scallions before serving over brown rice or quinoa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Ginger Broccoli Stir Fry with Tofu 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 Garlic-Ginger Broccoli Stir Fry with Tofu?
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 vegetable oil from drying out.
Can I substitute ingredients in Garlic-Ginger Broccoli Stir Fry with Tofu?
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 Garlic-Ginger Broccoli Stir Fry with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Garlic-Ginger Broccoli Stir Fry with Tofu vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
