Sautéed Tofu with Ginger-Garlic Broccoli Stir Fry

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

Lightly browned tofu cubes stir-fried with crisp broccoli florets, fresh ginger, and garlic in a savory soy sauce glaze. This Asian-inspired vegan recipe, ready in about 35 minutes, pairs extra firm tofu, broccoli florets, vegetable oil 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: 20 min Serves 3 Asian cuisine 320 cal/serving

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Ingredients

14 oz block, drained and cubed extra firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
1 tbsp grated fresh ginger
4 cloves, minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 tsp red pepper flakes
2 stalks chopped green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Press 14 oz extra firm tofu to remove excess water, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and sauté for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil along with 1 tbsp grated fresh ginger and 4 minced garlic cloves. Sauté over medium heat for 1 minute until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 5 minutes until bright green and tender-crisp.
Step 4: Stir together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Pour the sauce into the skillet and toss to coat the broccoli.
Step 5: Return the tofu to the skillet and gently toss everything together. Cook for an additional 2 minutes to heat through.
Step 6: Remove from heat and garnish with 2 chopped green onions and 1 tbsp toasted sesame seeds before serving.