Stir-Fried Tofu with Garlic Ginger and Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and flavorful vegan stir-fry combining crispy tofu with broccoli in a savory garlic-ginger sauce, perfect for a healthy weeknight dinner. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, vegetable oil, minced garlic 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

Instructions

  1. Step 1: Press a 14 oz block of extra firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  3. Step 3: Add the tofu cubes and cook for 3-4 minutes per side, turning gently, until all sides are golden and crispy. Remove tofu from pan and set aside.
  4. Step 4: In the same pan, add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and slightly tender.
  5. Step 5: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the broccoli. Stir-fry for 1 minute until fragrant.
  6. Step 6: Mix in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 tsp red pepper flakes (if using). Stir well to coat the broccoli.
  7. Step 7: Return the crispy tofu to the pan and toss gently to combine with the sauce and broccoli. Cook for an additional 2 minutes until heated through.
  8. Step 8: Remove from heat and drizzle 1 tsp sesame oil over the stir-fry. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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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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