Soy-Ginger Tofu & Broccoli Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried tofu with vibrant broccoli in a savory-sweet soy-ginger sauce. This asian-inspired asian (vegetarian) ready in about 32 minutes pairs (cut into florets) Broccoli, Soy sauce, Rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

★ 3.9 (14 ratings) Prep: 20 min Cook: 12 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed tofu cubes with 1 tbsp cornstarch until evenly coated. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add tofu in a single layer and cook for 4 minutes per side until golden brown and crispy; remove and set aside.
  2. Step 2: Add 1 tbsp sesame oil to the same skillet. Stir-fry 2 cups broccoli florets for 3 minutes until bright green and crisp-tender. Add 1 tbsp grated ginger and 2 minced garlic cloves; cook for 1 minute until fragrant.
  3. Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp water, and 1 tsp soy sauce in a small bowl. Pour sauce into skillet and bring to a simmer. Cook for 2 minutes until thickened and glossy.
  4. Step 4: Return tofu to skillet and toss to coat. Cook for 1 minute until heated through. Garnish with 1 tsp sesame seeds before serving.

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Frequently asked questions

How long does Soy-Ginger Tofu & Broccoli Stir-Fry take to make?

Total time is about 32 minutes (20 min prep + 12 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 Soy-Ginger Tofu & Broccoli Stir-Fry?

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 (cut into florets) broccoli from drying out.

Can I substitute ingredients in Soy-Ginger Tofu & Broccoli Stir-Fry?

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 Soy-Ginger Tofu & Broccoli Stir-Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Soy-Ginger Tofu & Broccoli Stir-Fry vegetarian?

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

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