Stir-Fried Tofu with Garlic, Ginger, and Broccoli in Soy-Ginger Sauce
A quick and flavorful vegan stir-fry combining crispy tofu, tender broccoli, and aromatic garlic and ginger in a savory soy-ginger sauce. This asian-inspired vegan (vegan) ready in about 25 minutes blends extra firm tofu, pressed and cubed, broccoli florets, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 extra firm tofu, pressed and cubed
- 3 cups broccoli florets
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger root, minced
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1/4 tsp red pepper flakes
- 1 tsp cornstarch
- 2 tbsp water
- 2 green onions, sliced
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add 14 oz cubed extra firm tofu and sauté for 6-8 minutes, turning occasionally until all sides are golden and slightly crispy.
- Step 2: Add 3 cups broccoli florets, 3 minced garlic cloves, and 1 tbsp minced fresh ginger to the skillet. Stir-fry for 4-5 minutes until broccoli is bright green and just tender.
- Step 3: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1/4 tsp red pepper flakes, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 4: Pour the soy-ginger sauce over the tofu and broccoli mixture, stirring constantly for 2-3 minutes until the sauce thickens and coats all ingredients evenly.
- Step 5: Remove from heat and garnish with 2 sliced green onions before serving with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic, Ginger, and Broccoli in Soy-Ginger Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu with Garlic, Ginger, and Broccoli in Soy-Ginger Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu with Garlic, Ginger, and Broccoli in Soy-Ginger Sauce?
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 in Soy-Ginger Sauce 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 in Soy-Ginger Sauce 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.
