Soy-Glazed Tofu with Broccoli and Rice
Silky tofu coated in a savory-sweet soy glaze, served atop fluffy rice with crisp-tender broccoli for a satisfying plant-based meal. This asian-inspired one pot ready in about 35 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 14 oz firm tofu
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic
- 1 tbsp cornstarch
- 2 cups broccoli florets
- 2 cups cooked white rice
Instructions
- Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, and 2 minced garlic cloves in a bowl.
- Step 2: Mix 1 tbsp cornstarch into the soy mixture until smooth, then set aside.
- Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Step 4: Add 2 cups broccoli florets to the skillet and stir-fry for 3-4 minutes until bright green and crisp-tender.
- Step 5: Pour the soy glaze mixture over the tofu and broccoli, stirring constantly until the sauce thickens and coats all ingredients, about 2 minutes. Serve immediately over 2 cups cooked white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Glazed Tofu with Broccoli and Rice take to make?
Total time is about 35 minutes (15 min prep + 20 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-Glazed Tofu with Broccoli and Rice?
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 firm tofu from drying out.
Can I substitute ingredients in Soy-Glazed Tofu with Broccoli and Rice?
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-Glazed Tofu with Broccoli and Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Soy-Glazed Tofu with Broccoli and Rice?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
