Stir-Fried Tofu with Broccoli and Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, protein-packed stir-fry featuring crispy tofu, crisp broccoli, and a zesty ginger-soy sauce. This Asian recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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.

Ingredients

• 1 block (14 ounces), pressed and cubed firm tofu
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1, sliced red bell pepper
• 1, julienned carrot
• 2 cloves, minced garlic
• 1 tablespoon, minced fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon (optional) red pepper flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Step 2: Add tofu cubes and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides. Remove and set aside.
3. Step 3: Add broccoli, red bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until crisp-tender.
4. Step 4: Add garlic, ginger, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon red pepper flakes (if using). Stir to combine.
5. Step 5: Return tofu to the skillet, stir to coat with sauce, and cook for 2 more minutes until heated through.