One-Pot Stir-Fried Tofu and Broccoli with Rice
A vibrant, protein-packed meal where crispy tofu and tender broccoli simmer in a savory soy-ginger sauce over rice, ready in 20 minutes. This asian-inspired one pot (vegetarian) ready in about 35 minutes pairs pressed and cubed firm tofu, broccoli florets, cooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, pressed and cubed firm tofu
- 3 cups broccoli florets
- 2 cups cooked white rice
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 1 tsp, minced ginger
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides; remove and set aside.
- Step 2: In the same skillet, add 2 minced garlic cloves and 1 tsp minced ginger, sautéing for 30 seconds until fragrant. Add 3 cups broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
- Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp cornstarch, and 2 tbsp water in a small bowl. Pour sauce mixture into skillet, then add 2 cups cooked white rice and 14 oz cooked tofu. Stir-fry for 2-3 minutes until sauce thickens and coats everything evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Stir-Fried Tofu and Broccoli with Rice 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 Stir-Fried Tofu and Broccoli with Rice?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in One-Pot Stir-Fried Tofu and Broccoli with Rice?
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 Stir-Fried Tofu and Broccoli with Rice 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 Stir-Fried Tofu and Broccoli with Rice 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
