Quick Stir-Fried Tofu with Garlic and Broccoli in Soy-Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp tofu cubes and tender-crisp broccoli florets tossed in a savory garlic and ginger soy sauce, ready in 20 minutes. This asian-inspired vegan (vegetarian) ready in about 25 minutes blends broccoli florets, vegetable oil, minced garlic cloves 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 320 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: 10 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 14 oz extra-firm tofu cubes and cook, turning occasionally, for 6-8 minutes until golden and crisp on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 3 cups broccoli florets and sauté for 3 minutes until bright green and slightly tender.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, stirring for 30 seconds until fragrant.
  4. Step 4: In a small bowl, whisk together 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
  5. Step 5: Pour the soy-ginger sauce into the skillet and cook for 2-3 minutes until the sauce thickens and coats the broccoli.
  6. Step 6: Return the tofu to the skillet, drizzle with 1 tsp sesame oil, and toss everything gently to combine and heat through for 1 minute.
  7. Step 7: Remove from heat, garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving hot over steamed rice or noodles.

Frequently asked questions

How long does Quick Stir-Fried Tofu with Garlic and Broccoli in Soy-Ginger Sauce take to make?

Total time is about 25 minutes (10 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 Quick Stir-Fried Tofu with Garlic and Broccoli in Soy-Ginger Sauce?

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 Quick Stir-Fried Tofu with Garlic and Broccoli in Soy-Ginger Sauce?

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 Garlic and Broccoli in Soy-Ginger Sauce 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 Garlic and Broccoli in Soy-Ginger Sauce 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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