Quick Stir-Fry Tofu and Broccoli with Ginger Soy Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 simple, smooth stir-fry featuring tender tofu and crisp broccoli tossed in a fragrant ginger soy sauce, ideal for a quick and easy dinner. This Asian fusion recipe (vegetarian), ready in about 25 minutes, pairs extra-firm tofu, broccoli florets, vegetable oil 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz, drained and cubed extra-firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
1 tbsp, minced fresh ginger
2 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 cup water
1 tsp cornstarch

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz drained and cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and crisp-tender.
Step 3: Add 1 tbsp minced fresh ginger and 2 minced garlic cloves to the broccoli; stir-fry for 30 seconds until fragrant.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1/4 cup water, and 1 tsp cornstarch until smooth.
Step 5: Pour the sauce into the skillet and cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the broccoli.
Step 6: Return the tofu to the skillet and toss gently to combine and heat through for 1 minute. Serve immediately over steamed rice or noodles.