Stir-Fried Tofu and Broccoli in Ginger-Soy Sauce
Quick and healthy vegan stir-fry featuring crispy tofu and tender broccoli tossed in a fragrant ginger-soy sauce. This asian-inspired stir fry (vegan) ready in about 25 minutes blends broccoli florets, vegetable oil, grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, pressed and cut into 1-inch cubes extra-firm tofu
- 4 cups broccoli florets
- 3 tbsp vegetable oil
- 1 tbsp, grated fresh ginger
- 3, minced garlic cloves
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp dissolved in 2 tbsp water cornstarch
- 2, sliced thin for garnish green onions
- 1 tbsp, toasted for garnish sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the same skillet. Add 4 cups broccoli florets and sauté for 4-5 minutes until bright green and tender-crisp.
- Step 3: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 4: In a small bowl, mix 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1 tbsp brown sugar. Pour sauce over broccoli and add tofu back to the skillet.
- Step 5: Stir in 1 tsp cornstarch dissolved in 2 tbsp water and cook for 2 minutes until sauce thickens and coats the tofu and broccoli.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Stir-Fried Tofu and Broccoli in Ginger-Soy Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu and Broccoli in Ginger-Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu and Broccoli in Ginger-Soy Sauce?
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 Stir-Fried Tofu and Broccoli in Ginger-Soy Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Tofu and Broccoli in Ginger-Soy Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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