Sautéed Tofu and Broccoli Stir-Fry with Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 developed and reviewed.

A vibrant and healthy vegan stir-fry featuring crisp broccoli and tofu coated in a savory ginger-soy glaze. 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 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 Fusion cuisine 280 cal/serving

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Ingredients

14 oz block, drained and cubed extra firm tofu
3 cups broccoli florets
1 tbsp minced fresh ginger
2 minced garlic cloves
3 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
2 tsp sesame oil
2 tbsp vegetable oil
1/4 tsp red pepper flakes
2 sliced green onions

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Instructions

Step 1: Press and drain 14 oz extra firm tofu, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
Step 2: Add tofu cubes and cook for 4-5 minutes per side until golden and crispy on all edges. Remove tofu and set aside.
Step 3: In the same skillet, add 3 cups broccoli florets and sauté for 3 minutes until bright green and slightly tender.
Step 4: Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, cooking for 1 minute until fragrant.
Step 5: Stir together 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, 2 tsp sesame oil, and 1/4 tsp red pepper flakes in a small bowl, then pour the mixture over the broccoli.
Step 6: Return the tofu to the skillet and toss everything to coat evenly in the glaze. Cook for another 2 minutes until sauce thickens and clings to the tofu and broccoli.
Step 7: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.