Simple Stir-Fried Tofu with Broccoli and Ginger

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 developed and reviewed.

A quick vegan stir-fry featuring crisp broccoli and firm tofu tossed in a fragrant ginger soy sauce. This Asian-inspired vegan recipe, ready in about 20 minutes, pairs firm tofu, drained and cubed, broccoli florets, vegetable 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 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: 8 min Cook: 12 min Serves 3 Asian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz firm tofu, drained and cubed
3 cups broccoli florets
2 tbsp vegetable oil
1 tbsp fresh ginger, minced
3 garlic cloves, minced
3 tbsp soy sauce
1 tbsp maple syrup
1/4 tsp red pepper flakes
2 tbsp water
2 green onions, sliced

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally, until all sides are golden and crisp.
Step 2: Push tofu to one side and add 1 tbsp minced fresh ginger and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets, 3 tbsp soy sauce, 1 tbsp maple syrup, 1/4 tsp red pepper flakes, and 2 tbsp water. Stir everything together and cook for 5-6 minutes until broccoli is tender-crisp and sauce thickens slightly.
Step 4: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.