One-Pot Lemon-Ginger Tofu and Broccoli
A vibrant, protein-packed weeknight meal with tender tofu and crisp broccoli in a bright lemon-ginger sauce, ready in under 30 minutes. This asian-inspired one pot (vegetarian, gluten-free) ready in about 35 minutes pairs extra-virgin olive oil, pressed and cubed firm tofu, cut into florets broccoli crowns 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
- 2 tbsp extra-virgin olive oil
- 14 oz, pressed and cubed firm tofu
- 2 cups, cut into florets broccoli crowns
- 1 tbsp, minced fresh ginger
- 3 cloves, minced garlic
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp cornstarch
- 2 tbsp water
- 3, for garnish sliced green onions
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and cook undisturbed for 4 minutes until golden brown on one side, then flip and cook 3 more minutes until crispy all over.
- Step 2: Push tofu to one side of the skillet. Add remaining 1 tbsp olive oil, ginger, and garlic; cook for 1 minute until fragrant but not browned.
- Step 3: Stir in soy sauce, rice vinegar, maple syrup, cornstarch, and water until smooth. Add broccoli florets and toss to coat evenly, cooking for 5 minutes until broccoli is tender-crisp and sauce thickens to coat the back of a spoon.
- Step 4: Return tofu to the skillet, stir to coat, and cook for 1 minute more. Garnish with sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Ginger Tofu and Broccoli take to make?
Total time is about 35 minutes (15 min prep + 20 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 One-Pot Lemon-Ginger Tofu and 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 extra-virgin olive oil from drying out.
Can I substitute ingredients in One-Pot Lemon-Ginger Tofu and 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 One-Pot Lemon-Ginger Tofu and 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 One-Pot Lemon-Ginger Tofu and Broccoli vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
