Sautéed Garlic-Ginger Tofu with Broccoli and Sesame
Pan-seared tofu cubes tossed with sautéed broccoli in a savory garlic-ginger sauce, finished with toasted sesame seeds for a satisfying vegan dish. This asian-inspired stir fry (vegan, gluten free) ready in about 25 minutes pairs (400 g) firm tofu, drained and pressed, broccoli florets, sesame 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.
Ingredients
- 14 oz (400 g) firm tofu, drained and pressed
- 3 cups broccoli florets
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tbsp toasted sesame seeds
- 2 stalks green onions, sliced
Instructions
- Step 1: Cut 14 oz firm tofu into 1-inch cubes. Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden brown and crispy on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Add 3 cups broccoli florets, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 5-6 minutes until broccoli is tender-crisp and fragrant.
- Step 3: Stir together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp maple syrup. Pour the sauce over the broccoli, then return tofu to the skillet. Toss everything gently and cook for 2 more minutes until sauce thickens slightly and coats tofu and broccoli.
- Step 4: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Garlic-Ginger Tofu with Broccoli and Sesame 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 Sautéed Garlic-Ginger Tofu with Broccoli and Sesame?
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 broccoli florets from drying out.
Can I substitute ingredients in Sautéed Garlic-Ginger Tofu with Broccoli and Sesame?
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 Sautéed Garlic-Ginger Tofu with Broccoli and Sesame 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 Sautéed Garlic-Ginger Tofu with Broccoli and Sesame vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
