Ginger-Soy Tofu Stir-Fry with Broccoli and Carrots
Tofu glazed in a savory ginger-soy sauce with crisp-tender vegetables, ready in under 20 minutes for a vibrant weeknight dinner. This asian-inspired asian 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 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 firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh ginger
- 2 garlic cloves
- 1 tbsp vegetable oil
- 2 cups broccoli florets
- 1 cup carrots
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp sesame oil
Instructions
- Step 1: Press tofu to remove excess water, then cut into 1-inch cubes. Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp minced ginger, and 2 minced garlic cloves in a bowl.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook 5-6 minutes, turning occasionally, until golden. Remove and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry broccoli and carrots for 3 minutes until crisp-tender. Add 1/4 cup water and 2 tbsp soy sauce, simmering 2 minutes.
- Step 4: Stir cornstarch into the reserved sauce until dissolved, then pour into the skillet. Cook 1 minute until thickened. Return tofu to skillet, toss to coat, and stir in 1 tsp sesame oil. Cook 30 seconds more.
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 and Carrots 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 and Carrots?
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 and Carrots?
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 and Carrots for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Ginger-Soy Tofu Stir-Fry with Broccoli and Carrots?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
