Stir-Fried Tofu with Garlic-Soy Glaze and Crisp Broccoli
A satisfying vegan stir-fry combining crispy tofu and tender-crisp broccoli in a savory garlic-soy glaze, perfect served over steamed rice. This asian-inspired vegan (gluten free option) ready in about 30 minutes pairs cornstarch, vegetable oil, broccoli florets 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 cups broccoli florets
- 4, minced garlic cloves
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/4 tsp red pepper flakes
- 1 tsp sesame oil
- 2, thinly sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 14 oz extra-firm tofu and toss gently with 3 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat.
- Step 2: Add tofu cubes in a single layer and cook for 3-4 minutes per side, turning carefully until all sides are golden and crisp. Remove tofu and set aside.
- Step 3: 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 4: Add 4 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 tsp red pepper flakes. Cook for 2 minutes until sauce thickens slightly.
- Step 5: Return tofu to the skillet and toss gently with the broccoli and sauce. Drizzle 1 tsp sesame oil over the top and sprinkle with 2 thinly sliced green onions before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic-Soy Glaze and Crisp 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-Soy Glaze and Crisp 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-Soy Glaze and Crisp 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-Soy Glaze and Crisp 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-Soy Glaze and Crisp Broccoli vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
