Quick Stir-Fry Tofu with Broccoli and Garlic Sauce
A fast and healthy stir-fry combining crispy tofu and broccoli florets coated in a savory garlic soy sauce, perfect for weeknight dinners. This asian-inspired vegan ready in about 30 minutes blends block, drained and cubed firm tofu, cornstarch, vegetable oil 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 4, 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.
Ingredients
- 14 oz block, drained and cubed firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 4 cups broccoli florets
- 5, minced garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/4 cup water
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 2 sliced, for garnish green onions
- 1 tbsp, toasted for garnish sesame seeds
Instructions
- Step 1: Press 14 oz firm tofu block to remove excess moisture, then cut into 1-inch cubes. Toss cubes with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Add 4 cups broccoli florets and stir-fry for 5 minutes until bright green and tender-crisp.
- Step 4: Stir in 5 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/4 cup water, 1 tsp sesame oil, and 1/4 tsp red pepper flakes.
- Step 6: Return tofu to the skillet and pour the sauce over the tofu and broccoli. Cook, stirring, for 2-3 minutes until sauce thickens and coats everything evenly.
- Step 7: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Quick Stir-Fry Tofu with Broccoli and Garlic Sauce take to make?
Total time is about 30 minutes (15 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-Fry Tofu with Broccoli and Garlic 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-Fry Tofu with Broccoli and Garlic 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-Fry Tofu with Broccoli and Garlic Sauce 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.
What goes well with Quick Stir-Fry Tofu with Broccoli and Garlic Sauce?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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