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

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

Firm tofu pan-fried until crisp and coated in a savory ginger-soy glaze, served with tender steamed broccoli for a wholesome vegan meal. This asian-inspired vegan ready in about 30 minutes pairs cornstarch, vegetable oil, finely grated fresh ginger 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 cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 14 oz pressed firm tofu cut into 1/2-inch slices on paper towels. Lightly dust both sides with 3 tbsp cornstarch.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu slices and fry for 4-5 minutes per side until golden and crisp. Remove and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp grated fresh ginger and 2 minced garlic cloves. Sauté for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes until sauce thickens slightly.
  5. Step 5: Return tofu to the skillet and toss gently to coat with the ginger-soy glaze. Cook for 1 more minute.
  6. Step 6: Meanwhile, steam 3 cups broccoli florets in a steamer basket over 1 cup boiling water for 5 minutes until bright green and tender-crisp.
  7. Step 7: Serve tofu over steamed broccoli, garnished with 1 tsp sesame seeds and 2 sliced green onions.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Tofu with 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 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 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 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.

What goes well with Pan-Fried Tofu with Ginger-Soy Glaze and Steamed Broccoli?

Asian vegan 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.

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