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

By AislePrompt Editorial · ·

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 and tender broccoli florets tossed in a fragrant ginger-soy sauce, perfect for a quick healthy meal. This Asian-inspired summer cookout recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, pressed and cubed, 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 30 seconds until fragrant.
  3. Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
  4. Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp cornstarch, and 2 tbsp water until smooth.
  5. Step 5: Return tofu to the skillet, pour the sauce over the tofu and broccoli, and cook for 2-3 minutes, stirring gently until the sauce thickens and coats all ingredients.
  6. Step 6: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.

Related recipes