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

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Simple pan-seared tofu glazed with a savory ginger-soy sauce, paired with crisp steamed broccoli for a light and healthy vegan meal. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs soy sauce, fresh ginger, grated, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz firm tofu, pressed and sliced into 1/2-inch slabs
3 tbsp soy sauce
1 tsp fresh ginger, grated
1 tbsp brown sugar
1 tbsp sesame oil
2 tbsp vegetable oil
3 cups broccoli florets
1/2 cup water
2 tbsp green onions, sliced

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp grated fresh ginger, 1 tbsp brown sugar, and 1 tbsp sesame oil until sugar dissolves; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu slabs and cook for 4-5 minutes per side until golden brown and crisp on edges.
Step 3: Pour the prepared ginger-soy glaze over the tofu in the skillet. Reduce heat to medium and cook for 2 more minutes, spooning sauce over tofu to thicken and coat.
Step 4: While tofu cooks, steam 3 cups broccoli florets over 1/2 cup boiling water in a covered pot for 4-5 minutes until bright green and tender-crisp.
Step 5: Remove tofu and broccoli from heat. Plate tofu topped with 2 tbsp sliced green onions, serving broccoli alongside.