Sautéed Garlic Ginger Tofu with Broccoli Stir Fry
A quick Asian-inspired stir fry featuring crispy tofu cubes sautéed with fresh garlic and ginger, tossed with vibrant broccoli in a savory soy glaze. This asian-inspired vegan ready in about 25 minutes pairs canola oil, minced garlic cloves, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp canola oil
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 cups broccoli florets
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1/4 tsp red pepper flakes
- 1 tbsp, toasted sesame seeds
- 2, sliced green onions
Instructions
- Step 1: Heat 3 tbsp canola oil in a large skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until golden and crispy on all sides, then remove tofu and set aside.
- Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
- Step 3: Add 3 cups broccoli florets and stir fry for 5 minutes until bright green and tender-crisp.
- Step 4: Stir together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Pour the sauce over the broccoli, then return the tofu to the skillet. Toss everything gently for 2 minutes until coated and heated through.
- Step 5: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Ginger Tofu with Broccoli Stir Fry 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 Stir Fry?
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 canola oil from drying out.
Can I substitute ingredients in Sautéed Garlic Ginger Tofu with Broccoli Stir Fry?
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 Stir Fry 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.
What goes well with Sautéed Garlic Ginger Tofu with Broccoli Stir Fry?
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.
