Sautéed Tofu Stir-Fry with Ginger and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu cubes stir-fried with fresh broccoli and aromatic ginger in a savory soy glaze for a satisfying vegan dish. This asian fusion-inspired vegan ready in about 30 minutes pairs broccoli florets, 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add 14 ounces extra firm tofu, pressed and cut into 1-inch cubes. Cook for 6-7 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 cups broccoli florets and sauté for 4 minutes until bright green and crisp-tender. Add 1 tablespoon minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
  3. Step 3: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 1 teaspoon cornstarch, and 2 tablespoons water until smooth. Pour sauce into skillet and stir to coat broccoli.
  4. Step 4: Return tofu to skillet and toss everything together for 2 minutes until sauce thickens and coats tofu and broccoli. Garnish with 2 sliced scallions and 1 teaspoon sesame seeds before serving.

Frequently asked questions

How long does Sautéed Tofu Stir-Fry with Ginger and Broccoli 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 Tofu Stir-Fry with Ginger and Broccoli?

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 Stir-Fry with Ginger and Broccoli?

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 Stir-Fry with Ginger and Broccoli 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 Stir-Fry with Ginger and Broccoli 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.

Related recipes