Stir-Fried Tofu and Broccoli with Ginger Garlic Sauce
A vibrant vegan stir fry with crispy tofu and tender broccoli tossed in a fragrant ginger and garlic sauce, perfect for a healthy weeknight dinner. This asian-inspired vegan (vegan) ready in about 30 minutes blends broccoli florets, finely grated fresh ginger, minced garlic cloves 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 4, 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, pressed and cut into 1-inch cubes extra firm tofu
- 4 cups broccoli florets
- 1 tbsp, finely grated fresh ginger
- 3, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 1/2 cup water
- 1 tsp brown sugar
- 1/4 tsp (optional) red pepper flakes
- 2, thinly sliced for garnish green onions
- 1 tbsp for garnish sesame seeds
Instructions
- Step 1: Toss 14 oz pressed and cubed extra firm tofu in 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 4-5 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
- Step 3: In the same skillet, add 4 cups broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
- Step 4: Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
- Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1/2 cup water, 1 tsp brown sugar, and 1/4 tsp red pepper flakes if using. Pour sauce into the skillet and bring to a simmer.
- Step 6: Return the tofu to the skillet and toss everything together, cooking for 2 more minutes until the sauce thickens and coats the tofu and broccoli.
- Step 7: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp sesame seeds. Serve immediately over steamed rice if desired.
Frequently asked questions
How long does Stir-Fried Tofu and Broccoli with Ginger Garlic Sauce take to make?
Total time is about 30 minutes (15 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 with Ginger Garlic 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 with Ginger Garlic 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 with Ginger Garlic Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Ginger Garlic 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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