Lemon-Ginger Stir-Fried Tofu with Broccoli
A vibrant stir-fry featuring crispy tofu and tender broccoli florets tossed in a tangy lemon-ginger sauce, perfect for a wholesome vegetarian meal. This asian-inspired vegetarian (vegan option, gluten free) ready in about 30 minutes pairs block, pressed and cubed firm tofu, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 cubed firm tofu
- 3 cups broccoli florets
- 3 tbsp vegetable oil
- 1 tbsp minced fresh ginger
- 3 minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp fresh lemon juice
- 1 tsp brown sugar
- 1 tsp cornstarch
- 1/4 cup water
- 2 thinly sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
- Step 2: In the same pan, add 1 tbsp vegetable oil and sauté 1 tbsp minced fresh ginger and 3 minced garlic cloves for 30 seconds until fragrant.
- Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp fresh lemon juice, 1 tsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth.
- Step 5: Pour the sauce mixture over the broccoli, stirring constantly until it thickens and coats the vegetables, about 2 minutes.
- Step 6: Return the tofu to the pan and gently toss to combine, cooking for an additional 1 minute to heat through.
- Step 7: Remove from heat and garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving over steamed rice or noodles.
Frequently asked questions
How long does Lemon-Ginger Stir-Fried Tofu 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 Lemon-Ginger Stir-Fried Tofu 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 broccoli florets from drying out.
Can I substitute ingredients in Lemon-Ginger Stir-Fried Tofu 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 Lemon-Ginger Stir-Fried Tofu with Broccoli for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Lemon-Ginger Stir-Fried Tofu with Broccoli vegan option?
Yes — this recipe is tagged vegan option, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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