Sautéed Sesame Ginger Tofu with Broccoli and Carrots

By · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir fry combining crispy tofu, tender broccoli, and sweet carrots in a savory sesame ginger sauce. This asian fusion-inspired vegan (vegan) ready in about 25 minutes pairs sesame oil, minced fresh ginger, minced garlic cloves 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

Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally, until all sides are golden and crispy.
  2. Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet with the tofu. Sauté for 1 minute until fragrant.
  3. Step 3: Stir in 3 cups broccoli florets and 2 medium julienned carrots. Cook, stirring frequently, for 5 minutes until vegetables are tender-crisp.
  4. Step 4: Mix 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup in a small bowl. Pour the sauce over the tofu and vegetables and cook for 2 more minutes until the sauce thickens slightly and coats everything.
  5. Step 5: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

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Frequently asked questions

How long does Sautéed Sesame Ginger Tofu with Broccoli and Carrots 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 Sesame Ginger Tofu with Broccoli and Carrots?

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 sesame oil from drying out.

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

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 Sesame Ginger Tofu with Broccoli and Carrots 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 Sesame Ginger Tofu with Broccoli and Carrots 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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