Pan-Fried Tofu with Garlic-Ginger Soy Glaze and Steamed Broccoli

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Golden pan-fried tofu cubes glazed with a savory garlic-ginger soy sauce, paired with crisp steamed broccoli for a satisfying vegan dish. This Asian Fusion-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, cornstarch, 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 cut into 1-inch cubes extra firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 3 tbsp low sodium soy sauce
• 1 tbsp minced fresh ginger
• 3 minced garlic cloves
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 3 cups broccoli florets
• 1 cup (for steaming) water

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Instructions

1. Step 1: Press 14 oz extra firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes gently in 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry for 4-5 minutes per side until all sides are golden and crispy. Transfer tofu to a plate.
3. Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves and 1 tbsp minced fresh ginger. Sauté for 1 minute until fragrant.
4. Step 4: Stir in 3 tbsp low sodium soy sauce, 1 tbsp brown sugar, and 1 tbsp rice vinegar. Cook the sauce for 2 minutes until sugar dissolves and sauce thickens slightly.
5. Step 5: Return tofu to the skillet and toss to coat evenly with the garlic-ginger soy glaze. Cook for 1 minute more to warm through.
6. Step 6: Meanwhile, steam 3 cups broccoli florets over 1 cup boiling water in a covered pot for 4-5 minutes until bright green and tender-crisp. Drain and serve alongside the glazed tofu.