Pan-Fried Tofu and Broccoli Stir-Fry with Ginger-Soy Sauce
Crispy pan-fried tofu paired with tender broccoli in a zesty ginger-soy sauce. This asian-inspired quick meals ready in about 30 minutes blends cornstarch, vegetable oil, florets broccoli into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 block (14 oz), pressed and cut into 1-inch cubes tofu
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 cups, florets broccoli
- 1/2 cup water
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp, grated ginger
- 2 cloves, minced garlic
- 1/4 cup, sliced green onions
- 1 tbsp sesame seeds
Instructions
- Step 1: Pat 14 oz pressed and cubed tofu dry, then toss with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 4-5 minutes per side until golden and crispy.
- Step 3: Remove tofu from skillet and set aside. Add 2 cups broccoli florets to the skillet and stir-fry for 3 minutes until bright green and slightly tender.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 2 minced garlic cloves.
- Step 5: Pour sauce over broccoli in skillet and bring to a simmer. Cook for 2 minutes until sauce thickens slightly.
- Step 6: Return tofu to skillet and toss to coat. Add 1/4 cup sliced green onions and cook for 30 seconds until fragrant. Sprinkle with 1 tbsp sesame seeds before serving.
Frequently asked questions
How long does Pan-Fried Tofu and Broccoli Stir-Fry with Ginger-Soy Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Tofu and Broccoli Stir-Fry with Ginger-Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Tofu and Broccoli Stir-Fry with Ginger-Soy Sauce?
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 Pan-Fried Tofu and Broccoli Stir-Fry with Ginger-Soy Sauce 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 Pan-Fried Tofu and Broccoli Stir-Fry with Ginger-Soy Sauce?
Asian quick meals 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
- ★★★★★
Restaurant-quality in 20 minutes. Will make weekly!
- ★★★★★
Quick dinner that impressed my husband. Broccoli stayed crisp!
- ★★★★★
My kids asked for seconds! The ginger-soy sauce was perfect with the crispy tofu.
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