Sautéed Tofu with Broccoli and Ginger-Garlic Sauce

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

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 bowls (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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to broccoli, stirring for 30 seconds until fragrant.
  5. 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.
  6. Step 6: Return tofu to skillet and gently toss with broccoli and sauce. Cook for 2 more minutes until sauce thickens and coats ingredients.
  7. Step 7: Garnish with 2 thinly sliced scallions before serving.

Frequently asked questions

How long does Sautéed Tofu with Broccoli and Ginger-Garlic Sauce 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 with Broccoli and Ginger-Garlic Sauce?

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 firm tofu from drying out.

Can I substitute ingredients in Sautéed Tofu with Broccoli and Ginger-Garlic Sauce?

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 with Broccoli and Ginger-Garlic Sauce 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 with Broccoli and Ginger-Garlic Sauce vegan?

Yes — this recipe is tagged vegan, gluten free option, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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