Stir-Fried Tofu with Garlic-Sesame Broccoli and Ginger Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 vegan stir-fry featuring golden tofu cubes and crisp broccoli tossed in a fragrant ginger and garlic sesame sauce. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, drained and pressed, 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 4, 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 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz extra-firm tofu, drained and pressed
4 cups broccoli florets
3 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp toasted sesame oil
1 tbsp sesame seeds
2 green onions, thinly sliced

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Instructions

Step 1: Cut 14 oz extra-firm tofu into 1-inch cubes. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 3 cups broccoli florets. Stir-fry for 4-5 minutes until bright green and just tender.
Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the broccoli. Stir-fry for 1 minute until fragrant.
Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp toasted sesame oil.
Step 5: Return the tofu to the skillet and pour the ginger-soy sauce over everything. Toss gently to coat and cook for another 2 minutes until the sauce thickens slightly.
Step 6: Remove from heat and sprinkle with 1 tbsp sesame seeds and 2 thinly sliced green onions before serving.