Ginger-Soy Tofu Stir-Fry with Broccoli
A vibrant, protein-packed stir-fry with crispy tofu, crisp-tender broccoli, and a savory-sweet ginger-soy sauce. This asian-inspired asian (vegetarian) ready in about 30 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh ginger
- 2 garlic cloves
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper
- 1/2 cup green onions
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp sesame oil
Instructions
- Step 1: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated fresh ginger, and 2 minced garlic cloves in a small bowl until honey dissolves.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed tofu, cooking for 5-6 minutes until golden and crispy on all sides, stirring occasionally.
- Step 3: Add 2 cups broccoli florets and 1 thinly sliced red bell pepper to the skillet, stir-frying for 3-4 minutes until crisp-tender. Stir in the sauce mixture and 1/4 cup water, then mix in 1 tbsp cornstarch until sauce thickens and coats vegetables (about 1 minute). Remove from heat, stir in 1/2 cup sliced green onions and 1 tsp sesame oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Tofu Stir-Fry with 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 Ginger-Soy Tofu Stir-Fry with 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 Ginger-Soy Tofu Stir-Fry with 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 Ginger-Soy Tofu Stir-Fry with Broccoli 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 Ginger-Soy Tofu Stir-Fry with 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.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
