Stir-Fried Tofu and Broccoli with Spicy Ginger-Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp-tender broccoli and golden tofu cubes stir-fried with a bold spicy ginger-soy sauce that pairs perfectly with steamed rice. This asian-inspired vegan ready in about 30 minutes blends broccoli florets, vegetable oil, 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 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz pressed and cubed extra firm tofu and cook for 6-8 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until broccoli is bright green and just tender.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/2 tsp red pepper flakes.
  5. Step 5: Return tofu to the skillet and pour the sauce over tofu and broccoli. Stir-fry together for 2 minutes until sauce thickens slightly and coats everything.
  6. Step 6: Remove from heat. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving with steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Tofu and Broccoli with Spicy Ginger-Soy 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 Spicy 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 Spicy 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 Spicy 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.

What goes well with Stir-Fried Tofu and Broccoli with Spicy Ginger-Soy Sauce?

Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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