Quick Ginger-Soy Stir-Fried Tofu with Broccoli

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 developed and reviewed.

A speedy vegetarian stir-fry featuring pan-fried tofu and crisp broccoli in a savory ginger-soy glaze. This Asian-inspired vegetarian recipe (gluten free), ready in about 30 minutes, pairs firm tofu, vegetable oil, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cuisine 300 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 block (14 oz), pressed and cut into 1-inch cubes firm tofu
2 tbsp vegetable oil
3 cups, florets broccoli
3 tbsp, minced fresh ginger
3 cloves, minced garlic
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1/2 tsp red pepper flakes
1/4 cup water
2 tbsp cornstarch
1, sliced green onion

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
Step 2: Add broccoli florets to the skillet and stir-fry for 3-4 minutes until bright green and slightly crisp-tender.
Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/2 tsp red pepper flakes, 1/4 cup water, and 2 tbsp cornstarch until smooth.
Step 4: Pour sauce mixture over tofu and broccoli, stirring constantly until sauce thickens and coats ingredients, about 2 minutes.
Step 5: Add minced ginger and minced garlic, stirring for 1 minute until fragrant. Remove from heat and stir in 1 sliced green onion. Serve hot.