Stir-Fried Tofu and Broccoli with Ginger Soy Sauce
A vibrant vegan stir-fry featuring crispy tofu and broccoli tossed in a fragrant ginger and soy sauce glaze perfect for a quick dinner. This asian-inspired vegan (vegan) ready in about 25 minutes blends broccoli florets, fresh ginger, grated, garlic cloves, minced 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 320 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 extra-firm tofu, pressed and cubed into 1-inch pieces
- 4 cups broccoli florets
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks green onions, sliced
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 4-5 minutes per side, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 4 cups broccoli florets and sauté for 4 minutes until bright green and slightly tender. Add 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 3: Stir together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 2 tsp sesame oil in a small bowl. Return tofu to the pan and pour the sauce over everything. Toss well and cook for 2 minutes until sauce thickens slightly and coats tofu and broccoli.
- Step 4: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds, then serve immediately.
Frequently asked questions
How long does Stir-Fried Tofu and Broccoli with 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 with 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 with 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 with 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 with 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.
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