Stir-Fried Tofu with Garlic and Ginger Broccoli
A vibrant vegan stir-fry featuring crispy tofu cubes and tender broccoli florets tossed in a fragrant garlic-ginger soy sauce. This asian-inspired vegan (gluten free) ready in about 25 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 250 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.
Ingredients
- 14 oz, pressed and cut into 1-inch cubes extra-firm tofu
- 3 cups broccoli florets
- 2 tbsp vegetable oil
- 3 cloves, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp (optional) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add 14 oz pressed extra-firm tofu cubes and cook, turning occasionally, for 8-10 minutes until all sides are golden and crisp.
- Step 2: Push the tofu to one side of the skillet and add 3 cups broccoli florets. Stir-fry for 3-4 minutes until bright green and just tender.
- Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet; stir constantly for 30 seconds until fragrant.
- Step 4: Pour in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, stirring to coat all ingredients evenly. Cook for another 1-2 minutes until sauce thickens slightly and everything is well combined. Sprinkle 1/4 tsp red pepper flakes if using before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic and Ginger Broccoli take to make?
Total time is about 25 minutes (10 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 Garlic and Ginger Broccoli?
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 extra-firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Garlic and Ginger Broccoli?
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 Garlic and Ginger Broccoli 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 Garlic and Ginger Broccoli vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the simplicity and flavor. The broccoli stayed crisp and the sauce was just right. Even my picky 5-year-old ate it all!
- ★★★★★
This recipe is a game-changer! The tofu was perfectly crispy and the garlic and ginger really elevated the dish. My husband and I are making it every week now.
- ★★★★★
Wow, this is my new go-to vegan stir-fry. The ginger and garlic combo is spot on. Served it with rice and it was a complete meal.
