Stir-Fried Tofu with Garlic-Ginger and Broccoli
A vibrant vegan stir-fry with crispy tofu, fresh broccoli, and a savory garlic-ginger soy sauce glaze. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, canola oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 14 oz, pressed and cubed into 1-inch pieces extra firm tofu
- 3 tbsp cornstarch
- 3 tbsp canola oil
- 3 cups broccoli florets
- 4 minced garlic cloves
- 1 tbsp minced fresh ginger
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 2 sliced for garnish green onions
- 1 tbsp for garnish sesame seeds
Instructions
- Step 1: Toss 14 oz pressed, cubed tofu in 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp canola oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 3 cups broccoli florets and stir-fry for 3 minutes until bright green and slightly tender.
- Step 4: Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 30 seconds until fragrant.
- Step 5: Stir together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp sesame oil. Pour sauce into skillet and toss with broccoli and tofu, cooking for 2 more minutes until sauce thickens and coats everything.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic-Ginger and Broccoli 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 Garlic-Ginger and 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 cornstarch from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Garlic-Ginger and 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-Ginger and 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-Ginger and Broccoli 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.
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