Quick Stir-Fried Tofu with Broccoli and Ginger Soy Glaze
A simple yet flavorful stir fry featuring crispy tofu and vibrant broccoli tossed in a fragrant ginger soy sauce for an easy vegan dinner. This asian-inspired vegan (vegan) ready in about 25 minutes pairs vegetable oil, fresh ginger, grated, garlic cloves, minced 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.
Ingredients
- 14 oz extra firm tofu, drained and cut into 1-inch cubes
- 3 cups broccoli florets, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 3 tbsp low sodium soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp (optional) sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crisp.
- Step 2: Add 3 cups broccoli florets to the pan and stir-fry for 3-4 minutes until bright green and just tender but still crisp.
- Step 3: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 5: Pour the sauce mixture into the skillet and cook, stirring constantly, for 2-3 minutes until sauce thickens and coats tofu and broccoli evenly.
- Step 6: Remove from heat and sprinkle 1 tsp sesame seeds over the top if desired. Serve immediately with steamed rice or noodles.
Frequently asked questions
How long does Quick Stir-Fried Tofu with Broccoli and Ginger Soy Glaze take to make?
Total time is about 25 minutes (10 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 Quick Stir-Fried Tofu with Broccoli and Ginger Soy Glaze?
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 vegetable oil from drying out.
Can I substitute ingredients in Quick Stir-Fried Tofu with Broccoli and Ginger Soy Glaze?
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 Quick Stir-Fried Tofu with Broccoli and Ginger Soy Glaze 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 Quick Stir-Fried Tofu with Broccoli and Ginger Soy Glaze 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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