Sautéed Tofu and Broccoli Stir Fry with Ginger-Soy Glaze
Tender cubes of tofu and crisp broccoli florets tossed in a savory ginger-soy glaze for a fast and healthy vegetarian stir fry. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs broccoli florets, vegetable oil, fresh ginger, minced 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.
Ingredients
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 3 cups broccoli florets
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger, minced
- 3 cloves garlic cloves, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame seeds
- 2 green onions, sliced
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
- Step 2: Add 14 oz extra-firm tofu, pressed and cut into 1-inch cubes, and cook for 5-6 minutes, turning occasionally until all sides are golden brown and slightly crispy.
- Step 3: Add 3 cups broccoli florets to the skillet and stir-fry with tofu for 3 minutes until broccoli is bright green and slightly tender.
- Step 4: Stir in 1 tbsp minced fresh ginger and 3 minced garlic cloves, cooking for 30 seconds until fragrant.
- Step 5: In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 6: Pour the sauce mixture over the tofu and broccoli, stirring constantly for 2 minutes until the sauce thickens and coats everything evenly.
- Step 7: Season with 1/4 tsp black pepper, sprinkle 1 tsp sesame seeds and 2 sliced green onions on top before serving hot.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Tofu and Broccoli Stir Fry with Ginger-Soy Glaze 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 Tofu and Broccoli Stir Fry with Ginger-Soy Glaze?
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 broccoli florets from drying out.
Can I substitute ingredients in Sautéed Tofu and Broccoli Stir Fry with Ginger-Soy Glaze?
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 Tofu and Broccoli Stir Fry with Ginger-Soy Glaze 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 Tofu and Broccoli Stir Fry with Ginger-Soy Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
