Stir-Fried Tofu and Broccoli in Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 developed and reviewed.

Quick and healthy vegan stir-fry featuring crispy tofu and tender broccoli tossed in a fragrant ginger-soy sauce. This Asian fusion recipe (vegan), ready in about 25 minutes, pairs extra-firm tofu, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving

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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

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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.