Sautéed Tofu with Broccoli and Ginger-Garlic Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 drafted and published.

A vibrant vegan stir-fry featuring crispy tofu and broccoli florets in a fragrant ginger-garlic soy sauce, perfect for a wholesome plant-based meal. This Asian-inspired healthy bowl recipe (vegan, gluten free option), ready in about 30 minutes, pairs firm tofu, broccoli florets, 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 rice, quinoa, or a quick salad. 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

14 oz (1 block) firm tofu
3 cups broccoli florets
2 tbsp sesame oil
1 tbsp minced fresh ginger
3 minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp honey or maple syrup
1/4 tsp red pepper flakes
2 thinly sliced scallions
1 tbsp cornstarch
2 tbsp water

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Instructions

Step 1: Drain 14 oz firm tofu and press gently to remove excess moisture. Cut into 1-inch cubes and toss with 1 tbsp cornstarch until evenly coated.
Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and sauté for 5-6 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
Step 3: In the same skillet, add remaining 1 tbsp sesame oil. Add 3 cups broccoli florets and sauté for 4-5 minutes until bright green and tender-crisp.
Step 4: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to broccoli, stirring for 30 seconds until fragrant.
Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp honey or maple syrup, 1/4 tsp red pepper flakes, and 2 tbsp water. Pour over broccoli and stir to coat.
Step 6: Return tofu to skillet and gently toss with broccoli and sauce. Cook for 2 more minutes until sauce thickens and coats ingredients.
Step 7: Garnish with 2 thinly sliced scallions before serving.