Stir-Fried Tofu and Broccoli in Garlic-Ginger Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 drafted and published.

A vibrant vegan stir fry featuring crispy tofu and tender broccoli florets coated in a fragrant garlic-ginger sauce for a quick, wholesome meal. This Asian-inspired healthy bowl recipe (vegan, gluten free), ready in about 25 minutes, pairs firm tofu, pressed and cubed, broccoli florets, sesame 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 rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz (400 g) firm tofu, pressed and cubed
3 cups broccoli florets
2 tbsp sesame oil
3 cloves fresh garlic, minced
1 tbsp fresh ginger, grated
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp maple syrup
1/4 cup water
1 tsp cornstarch
2 green onions, sliced
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and sauté for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp sesame oil and 3 cups broccoli florets. Stir-fry for 4 minutes until broccoli is bright green and just tender.
Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, stirring for 30 seconds until fragrant.
Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1/4 cup water, and 1 tsp cornstarch until smooth. Pour the sauce into the skillet and cook for 2 minutes, stirring constantly until it thickens and coats the broccoli.
Step 5: Return the tofu to the skillet and toss gently to combine with the sauce and broccoli. Cook for 1 more minute to heat through.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.