Sautéed Sesame-Ginger Tofu with Stir-Fried Broccoli and Red Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir fry featuring crispy tofu tossed in a ginger-sesame sauce served with crisp-tender vegetables. This asian-inspired vegan (vegan, gluten free) ready in about 30 minutes pairs ounces firm tofu, broccoli florets, tablespoons 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and press 14 ounces firm tofu to remove excess moisture. Cut tofu into 1-inch cubes.
  2. Step 2: Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add the remaining 1 tablespoon sesame oil. Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 3 cups broccoli florets and 1 sliced medium red bell pepper. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
  5. Step 5: Return the tofu to the skillet. Pour in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon maple syrup. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats the tofu and vegetables.
  6. Step 6: Remove from heat, sprinkle with 1 tablespoon toasted sesame seeds and 2 sliced green onions before serving.

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Frequently asked questions

How long does Sautéed Sesame-Ginger Tofu with Stir-Fried Broccoli and Red Peppers take to make?

Total time is about 30 minutes (15 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 Stir-Fried Broccoli and Red Peppers?

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 ounces firm tofu from drying out.

Can I substitute ingredients in Sautéed Sesame-Ginger Tofu with Stir-Fried Broccoli and Red Peppers?

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 Stir-Fried Broccoli and Red Peppers 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 Stir-Fried Broccoli and Red Peppers 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.

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