Stir-Fried Tofu with Broccoli and Garlic-Ginger Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 quick vegan stir-fry combining crispy tofu and vibrant broccoli florets in a flavorful garlic-ginger soy sauce. This Asian-inspired healthy bowl recipe (vegan, gluten free option), ready in about 35 minutes, pairs extra firm tofu, broccoli florets, sesame 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 rice, quinoa, or a quick salad. 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: 20 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz (400g), drained and cut into 1-inch cubes extra firm tofu
3 cups broccoli florets
2 tbsp sesame oil
3, minced garlic cloves
1 tbsp, minced fresh ginger
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
2, thinly sliced scallions
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Press 14 oz extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
Step 3: In the same skillet, add remaining 1 tbsp sesame oil. Add 3 cups broccoli florets and stir-fry for 5 minutes until bright green and tender-crisp.
Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the broccoli and stir-fry for 1 minute until fragrant.
Step 5: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Return tofu to the skillet and toss everything together for 2 minutes until sauce thickens slightly and coats the tofu and broccoli.
Step 6: Remove from heat, sprinkle with 2 thinly sliced scallions and 1/4 tsp red pepper flakes if using, then serve immediately over steamed brown rice or noodles.