Pan-Fried Tofu Stir-Fry with Garlic and Broccoli
Crispy pan-fried tofu cubes tossed with garlic and vibrant broccoli florets in a savory soy-ginger sauce, perfect for a quick vegan meal. This asian-inspired vegan ready in about 25 minutes pairs broccoli florets, minced garlic cloves, soy sauce 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 cut into 1-inch cubes extra firm tofu
- 2 cups broccoli florets
- 3 minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 2 sliced green onions
- 1/4 tsp (optional) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: After pressing 14 oz extra firm tofu, cut it into 1-inch cubes and toss gently with 2 tbsp cornstarch until each piece is evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a nonstick frying pan over medium-high heat. Add tofu cubes in a single layer and cook for 4-5 minutes without stirring until the bottoms are golden and crisp. Flip and cook an additional 4 minutes until all sides are browned. Remove tofu from pan and set aside.
- Step 3: In the same pan, add 1 tbsp sesame oil and 3 minced garlic cloves, sauté over medium heat for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 tbsp grated fresh ginger, stir-frying for 4-5 minutes until broccoli is bright green and tender-crisp.
- Step 4: Return tofu to the pan, pour in 3 tbsp soy sauce and sprinkle 1/4 tsp red pepper flakes if using. Toss everything together and cook for 2 minutes until sauce thickens slightly and coats the tofu and broccoli.
- Step 5: Remove from heat and garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Pan-Fried Tofu Stir-Fry with Garlic and Broccoli take to make?
Total time is about 25 minutes (10 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 Pan-Fried Tofu Stir-Fry with Garlic 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 broccoli florets from drying out.
Can I substitute ingredients in Pan-Fried Tofu Stir-Fry with Garlic 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 Pan-Fried Tofu Stir-Fry with Garlic and 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 Pan-Fried Tofu Stir-Fry with Garlic and Broccoli vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
