Stir-Fried Ginger Tofu with Broccoli

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A quick and uncomplicated vegan stir-fry featuring crisp broccoli and fragrant ginger-tossed tofu in a savory sauce. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, broccoli florets, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 cubed firm tofu
• 3 cups broccoli florets
• 2 tbsp minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 minced garlic cloves
• 1 tbsp rice vinegar
• 1 tsp brown sugar

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 2 tbsp minced fresh ginger and 2 minced garlic cloves. Sauté for 1 minute until fragrant but not burnt.
3. Step 3: Add 3 cups broccoli florets to the skillet and stir-fry for 5 minutes until broccoli is bright green and tender-crisp.
4. Step 4: Return tofu to the skillet and pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tbsp sesame oil. Stir everything together and cook for another 2 minutes until sauce thickens slightly and coats the tofu and broccoli evenly. Serve hot.