Ginger-Soy Tofu Stir-Fry with Broccoli

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, protein-packed stir-fry with crispy tofu, crisp-tender broccoli, and a savory-sweet ginger-soy sauce. This Asian recipe (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

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Instructions

1. 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.
2. 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.
3. 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.