Pan-Fried Tofu with Ginger-Sesame Sauce and Steamed Broccoli

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

Golden pan-fried tofu cubes dressed in a bright ginger and sesame sauce, served with tender steamed broccoli for a light, protein-packed meal. This asian-inspired vegan (gluten-free) ready in about 30 minutes blends canola oil, soy sauce, fresh ginger, minced 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 280 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.

Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 14 oz extra-firm tofu, pressed and cut into 1-inch cubes, on a clean kitchen towel and pat dry to remove excess moisture.
  2. Step 2: Heat 3 tbsp canola oil in a large nonstick skillet over medium-high heat until shimmering. Carefully add tofu cubes in a single layer and cook undisturbed for 4 minutes until the edges turn golden and crisp.
  3. Step 3: Flip tofu cubes gently and cook for another 4 minutes until all sides are golden and crispy. Remove tofu from skillet and set aside on a plate.
  4. Step 4: While tofu cooks, bring a pot with 1 inch of water to boil, place a steamer basket with 3 cups broccoli florets over the boiling water, cover, and steam for 5 minutes until bright green and tender-crisp.
  5. Step 5: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced fresh ginger, 1 tsp honey or maple syrup, 1 tsp toasted sesame oil, 1 minced garlic clove, and 1/4 tsp red pepper flakes until well combined.
  6. Step 6: Return tofu to the skillet and pour the ginger-sesame sauce over it. Cook over medium heat for 1-2 minutes, gently tossing to coat tofu evenly and warm the sauce.
  7. Step 7: Serve the glazed tofu immediately with steamed broccoli on the side, sprinkled with 1 tbsp sesame seeds.

Frequently asked questions

How long does Pan-Fried Tofu with Ginger-Sesame Sauce and Steamed Broccoli 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 with Ginger-Sesame Sauce and Steamed Broccoli?

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 with Ginger-Sesame Sauce 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 Ginger-Sesame Sauce and Steamed Broccoli 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.

Is Pan-Fried Tofu with Ginger-Sesame Sauce and Steamed Broccoli vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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