Stir-Fried Tofu with Broccoli and Soy-Ginger Glaze

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 vibrant vegetarian stir-fry featuring crispy tofu cubes and fresh broccoli florets tossed in a savory soy-ginger sauce. This Asian Fusion-inspired vegan recipe (vegetarian, gluten free option), ready in about 30 minutes, pairs extra-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 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
1/4 cup soy sauce
1 tbsp grated fresh ginger
2 cloves, minced garlic cloves
1 tbsp brown sugar
1/4 cup water
1 tsp cornstarch
1 tsp, for garnish sesame seeds
2 stalks, thinly sliced for garnish green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes. Add 14 oz cubed extra-firm tofu and cook, turning occasionally, for 8-10 minutes until golden and crispy on all sides. Remove tofu and set aside.
Step 2: Add 1 tbsp vegetable oil to the same skillet, then add 3 cups broccoli florets. Stir-fry for 4-5 minutes until bright green and just tender.
Step 3: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp brown sugar, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1/4 cup water, and 1 tsp cornstarch until smooth.
Step 4: Pour the soy-ginger sauce into the skillet with broccoli, stirring constantly. Cook for 2-3 minutes until the sauce thickens and coats the broccoli.
Step 5: Return the tofu to the skillet and toss gently to combine and warm through for 1 minute.
Step 6: Remove from heat and garnish with 1 tsp sesame seeds and 2 thinly sliced green onions before serving.