Stir-Fried Tofu and Broccoli with Ginger and Garlic

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A quick vegetarian stir-fry featuring crispy tofu and crisp-tender broccoli, seasoned with fresh ginger and garlic. This Asian recipe (vegetarian), ready in about 30 minutes, pairs 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 4, 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.

Ingredients

• 14 oz firm tofu
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 1 tbsp fresh ginger
• 3 cloves garlic
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup water
• 1/4 tsp red pepper flakes

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed firm tofu and cook for 5 minutes per side until golden brown and crispy.
2. Step 2: Remove tofu and set aside. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets and stir-fry for 4-5 minutes until bright green and crisp-tender. Return 14 oz tofu to the skillet.
4. Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 cup water, and 1/4 tsp red pepper flakes. Pour over tofu and broccoli, stirring to coat. Cook for 1-2 minutes until sauce thickens slightly.