Garlic-Ginger Tofu and Broccoli Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A quick, flavorful stir-fry featuring crispy tofu and tender broccoli in a savory-sweet sauce, ready in 15 minutes. This asian (vegetarian) ready in about 25 minutes pairs broccoli florets, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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, pressed and cut into 1-inch cubes firm tofu
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 cup water
• 2, sliced green onions
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add 3 minced garlic cloves and 1 tbsp grated ginger, and stir-fry for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets and stir-fry for 3-4 minutes until crisp-tender. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 cup water. Bring to a simmer.
4. Step 4: Return tofu to the skillet and toss to coat. Add 2 sliced green onions and 1/4 tsp red pepper flakes (if using), then cook for 1 more minute until heated through.