Peanut Ginger Stir-Fry with Tofu and Broccoli

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

A vibrant vegan stir-fry featuring crispy tofu and tender broccoli in a savory peanut-ginger sauce, perfect for a quick healthy dinner. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, pressed and cubed, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until hot. Add 14 oz cubed extra firm tofu and cook for 4-5 minutes, turning occasionally until all sides are golden and crispy.
  2. Step 2: Add 3 cups broccoli florets to the skillet with the tofu and stir-fry for 3-4 minutes until broccoli is bright green and slightly tender but still crisp.
  3. Step 3: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 30 seconds until fragrant.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp natural peanut butter, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1/4 cup water, and 1/4 tsp red chili flakes until smooth.
  5. Step 5: Pour the peanut-ginger sauce over the tofu and broccoli, tossing to coat evenly. Cook for another 2 minutes until the sauce thickens and clings to the ingredients.
  6. Step 6: Remove from heat and garnish with 1 tsp sesame seeds and 2 sliced green onions before serving over steamed rice or noodles.

Frequently asked questions

How long does Peanut Ginger Stir-Fry with Tofu and 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 Peanut Ginger Stir-Fry with Tofu and 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 broccoli florets from drying out.

Can I substitute ingredients in Peanut Ginger Stir-Fry with Tofu 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 Peanut Ginger Stir-Fry with Tofu and Broccoli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Peanut Ginger Stir-Fry with Tofu and Broccoli vegan?

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

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