Stir-Fried Tofu and Broccoli in Spicy Ginger-Soy Sauce
A vibrant vegetarian stir-fry featuring crispy tofu and crisp-tender broccoli tossed in a bold ginger-soy sauce for a satisfying meal. This asian-inspired vegan (vegan) ready in about 25 minutes blends broccoli florets, vegetable oil, minced 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 280 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 block, drained and cubed into 1-inch pieces extra firm tofu
- 3 cups broccoli florets
- 3 tbsp vegetable oil
- 2 tbsp minced fresh ginger
- 3 cloves minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1/4 tsp red pepper flakes
- 1 tsp dissolved in 2 tbsp water cornstarch
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 4-5 minutes per side until golden and crisp, then remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 cups broccoli florets over medium heat for 4 minutes until bright green and slightly tender.
- Step 3: Stir in 2 tbsp minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 4: Combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes in a small bowl. Pour this sauce into the skillet with broccoli and ginger.
- Step 5: Return the tofu to the skillet, add 1 tsp cornstarch dissolved in 2 tbsp water, and toss everything together. Cook for 2 more minutes until the sauce thickens and coats the tofu and broccoli.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu and Broccoli in Spicy 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 Spicy 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 Spicy 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 Spicy 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 Spicy 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.
