Stir-Fried Tofu with Broccoli and Carrots in Soy-Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed vegetable stir-fry with crispy tofu and a tangy soy-ginger glaze. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes blends firm tofu, broccoli florets, shredded carrots 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 160 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.

★ 3.5 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 160 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat.
  2. Step 2: Add 14 oz pressed and cubed firm tofu, cooking for 5-6 minutes until golden brown on all sides, then set aside.
  3. Step 3: Add 2 cups broccoli florets and 1 cup shredded carrots to the wok, stir-frying for 3 minutes until crisp-tender.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
  5. Step 5: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp cornstarch, and 1/4 cup water in a small bowl until smooth, then pour into the wok.
  6. Step 6: Return tofu to the wok, simmering for 2-3 minutes until sauce thickens and coats vegetables and tofu.

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Frequently asked questions

How long does Stir-Fried Tofu with Broccoli and Carrots in Soy-Ginger 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 with Broccoli and Carrots in Soy-Ginger 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 with Broccoli and Carrots in Soy-Ginger 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 with Broccoli and Carrots in Soy-Ginger 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 with Broccoli and Carrots in Soy-Ginger Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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