Soy-Ginger Stir-Fry with Broccoli and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crisp broccoli and tender tofu in a glossy, savory-sweet sauce, served over steamed jasmine rice. This asian-inspired quick meals (gluten-free) ready in about 27 minutes pairs pressed and cubed firm tofu, cut into florets broccoli, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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

• 12 oz, pressed and cubed firm tofu
• 2 cups, cut into florets broccoli
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic
• 1 tsp sesame oil
• 2 cups, cooked brown rice
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 2 tbsp water
• 3, for garnish sliced scallions

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tsp sesame oil, 1 tbsp cornstarch, and 2 tbsp water to make the sauce.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add 12 oz cubed tofu and stir-fry for 5 minutes until golden on all sides. Remove and set aside.
3. Step 3: Add 2 cups broccoli florets to the wok and stir-fry for 3 minutes until bright green and slightly crisp-tender. Return the tofu to the wok, pour the sauce over everything, and stir continuously for 2-3 minutes until the sauce thickens and coats the ingredients.
4. Step 4: Serve immediately over 2 cups cooked brown rice, garnished with 3 sliced scallions.