Sautéed Ginger Garlic Tofu with Broccoli and Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared tofu cubes tossed with crisp broccoli and a fragrant ginger-garlic soy glaze finished with toasted sesame seeds. This Asian-inspired vegan recipe, 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

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add 14 ounces cubed extra firm tofu and sauté for 6-8 minutes, turning occasionally until all sides are golden brown and crispy.
  2. Step 2: Add 3 cups broccoli florets to the skillet and cook for 4 minutes until bright green and slightly tender, stirring frequently.
  3. Step 3: Stir in 2 teaspoons minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
  4. Step 4: Pour in 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey, stirring to coat the tofu and broccoli. Cook for another 2 minutes until the sauce thickens slightly.
  5. Step 5: Remove from heat, sprinkle 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions over the top before serving.

Frequently asked questions

How long does Sautéed Ginger Garlic 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 Ginger Garlic 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 extra firm tofu from drying out.

Can I substitute ingredients in Sautéed Ginger Garlic 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 Ginger Garlic 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 Ginger Garlic Tofu with Broccoli and Sesame vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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