Stir-Fried Tofu with Broccoli and Miso-Ginger Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant vegan stir-fry combining crisp broccoli and golden tofu cubes tossed in a savory miso-ginger sauce. This asian-inspired super bowl (vegan) 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
2, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp white miso paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2, sliced scallions
1 tbsp toasted sesame seeds

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Equipment for this recipe

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil and 3 cups broccoli florets. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
Step 3: Add 2 minced garlic cloves and 1 tbsp grated fresh ginger to the broccoli; stir-fry for 30 seconds until fragrant.
Step 4: In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil.
Step 5: Return tofu to the skillet and pour the miso-ginger sauce over everything. Toss gently for 2 minutes until tofu and broccoli are coated and heated through.
Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Broccoli and Miso-Ginger Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Broccoli and Miso-Ginger Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Broccoli and Miso-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 Miso-Ginger 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.

Is Stir-Fried Tofu with Broccoli and Miso-Ginger Sauce vegan?

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