Pan-Fried Tofu with Sesame-Ginger Sauce and Broccoli

By · Reviewed by AislePrompt Editorial · ·

Crisp pan-fried tofu cubes tossed in a savory sesame-ginger sauce served with tender broccoli florets. This asian fusion-inspired vegan (vegetarian) ready in about 35 minutes blends block extra firm tofu, cornstarch, vegetable oil 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 3, 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: 20 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz block of extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Toss tofu cubes in 3 tbsp cornstarch until evenly coated.
  3. Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 4-5 minutes on each side until golden and crisp.
  4. Step 4: Remove tofu from skillet and set aside. In the same skillet, add 3 cups broccoli florets and 2 tbsp water; cover and steam for 4-5 minutes until bright green and tender-crisp.
  5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated fresh ginger, 1 tbsp honey, 1 tsp sesame oil, and 2 cloves minced garlic.
  6. Step 6: Return tofu to the skillet with broccoli, pour the sauce over, and toss gently to coat. Cook for 1-2 minutes until sauce thickens slightly and glazes tofu and broccoli.
  7. Step 7: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.

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Frequently asked questions

How long does Pan-Fried Tofu with Sesame-Ginger Sauce and Broccoli take to make?

Total time is about 35 minutes (20 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 Sesame-Ginger Sauce and 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 Sesame-Ginger Sauce 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 with Sesame-Ginger Sauce 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 with Sesame-Ginger Sauce and 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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