Stir-Fried Tofu and Broccoli in Simple Ginger Soy Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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.

A light and flavorful vegan stir fry featuring crispy tofu and tender broccoli tossed in a fragrant ginger soy sauce, perfect for a quick healthy meal. 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz, pressed and cut into 1-inch cubes extra firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
1 tbsp, finely grated fresh ginger
3 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp cornstarch
1/4 cup water
1 tsp, toasted sesame seeds
2, thinly sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu in a single layer, cooking for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 3 cups broccoli florets. Stir-fry for 4 minutes until bright green and tender-crisp.
Step 3: Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves to the broccoli. Stir-fry for 1 minute until fragrant.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp cornstarch, and 1/4 cup water until smooth.
Step 5: Pour the sauce into the skillet and cook for 2-3 minutes, stirring, until the sauce thickens and coats the broccoli.
Step 6: Return the crispy tofu to the skillet and toss gently to coat. Remove from heat and garnish with 1 tsp toasted sesame seeds and 2 thinly sliced green onions before serving.