Stir-Fried Tofu and Broccoli with Spicy Ginger Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Tender tofu cubes and crisp broccoli florets tossed in a bold ginger and chili stir-fry sauce for a flavorful vegan meal. This Asian-inspired vegan recipe, 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 280 calories and feeds 3, 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 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
1 tbsp, finely grated fresh ginger
3 cloves, minced garlic cloves
1/2 tsp red chili flakes
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tbsp water
1 tsp cornstarch

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-8 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 3 cups broccoli florets. Stir-fry for 4-5 minutes until bright green and tender-crisp.
Step 3: Add 1 tbsp finely grated fresh ginger, 3 minced garlic cloves, and 1/2 tsp red chili flakes to the broccoli. Stir-fry for 1 minute until fragrant.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 2 tbsp water, and 1 tsp cornstarch until smooth.
Step 5: Pour the sauce into the skillet, stir to coat broccoli, and let it simmer for 2 minutes until the sauce thickens.
Step 6: Return the tofu to the skillet, gently toss everything together for 1 minute to evenly coat with the sauce, then serve hot.