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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 30 minutes pairs cornstarch, vegetable oil, low sodium 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Fried Tofu with Garlic-Ginger Soy Glaze and Steamed Broccoli take to make?

Total time is about 30 minutes (15 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 with Garlic-Ginger Soy Glaze and Steamed 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 cornstarch from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Garlic-Ginger Soy Glaze and Steamed 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 with Garlic-Ginger Soy Glaze and Steamed 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 with Garlic-Ginger Soy Glaze and Steamed Broccoli 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.

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