Stir-Fried Tofu and Broccoli with Ginger-Sesame JSON Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 vibrant stir-fry combining crisp broccoli and golden tofu tossed in a fragrant ginger-sesame sauce that layers flavors like nested JSON elements. This Asian fusion recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, broccoli florets, canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 230 cal/serving

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Ingredients

14 oz, pressed and cubed into 1-inch pieces extra firm tofu
3 cups broccoli florets
2 tbsp canola oil
1 tbsp, minced fresh ginger
3, minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp honey
1 tbsp, toasted sesame seeds
2, sliced green onions

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Instructions

Step 1: Heat 2 tbsp canola oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same wok, add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and tender-crisp.
Step 3: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the broccoli, stir-frying for 30 seconds until fragrant.
Step 4: Return tofu to the wok and pour in a sauce made from 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp honey. Toss everything together for 2 minutes until the sauce thickens slightly and coats the tofu and broccoli.
Step 5: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.