Sautéed Ginger Soy Tofu with Garlic Broccoli Stir Fry

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 drafted and published.

A quick vegan stir fry combining crispy tofu cubes sautéed in ginger soy sauce with vibrant garlic-infused broccoli florets. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs extra firm tofu, broccoli florets, 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.

Prep: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra firm tofu
4 cups (about 12 oz) broccoli florets
1 tbsp grated fresh ginger
4 cloves, thinly sliced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
1 tsp brown sugar
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 3-4 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil, 1 tbsp grated fresh ginger, and 4 thinly sliced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
Step 3: Add 4 cups broccoli florets and stir fry for 5-6 minutes until broccoli is bright green and tender-crisp.
Step 4: Return tofu to skillet, then pour in 3 tbsp soy sauce, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Toss everything together and cook for 2 more minutes until sauce thickens slightly and coats tofu and broccoli evenly.