Sautéed Tofu with Ginger-Soy Glaze and Broccoli
Pan-seared tofu cubes glazed in a fragrant ginger-soy sauce served with crisp-tender broccoli for a wholesome vegan dish. This asian fusion-inspired vegan (vegan) ready in about 25 minutes pairs broccoli florets, soy sauce, grated 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
- 3 cups broccoli florets
- 3 tbsp soy sauce
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic cloves
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 2, thinly sliced scallions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed extra-firm tofu cubes and sauté for 4-5 minutes on each side until golden brown and crisp on all sides.
- Step 2: While tofu cooks, steam 3 cups broccoli florets until bright green and just tender, about 4 minutes.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp maple syrup, 1 tbsp rice vinegar, and 2 tsp sesame oil.
- Step 4: Pour the ginger-soy glaze over the browned tofu, reduce heat to medium, and cook for 2 minutes until sauce thickens and coats the tofu.
- Step 5: Add steamed broccoli to the skillet and toss gently to combine and warm through.
- Step 6: Garnish with 2 thinly sliced scallions before serving.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Tofu with Ginger-Soy Glaze and Broccoli take to make?
Total time is about 25 minutes (10 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 Ginger-Soy Glaze 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 with Ginger-Soy Glaze 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 with Ginger-Soy Glaze 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 with Ginger-Soy Glaze 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.
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