Stir-Fried Tofu with Ginger and Broccoli in Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp tofu cubes stir-fried with tender broccoli florets in a savory garlic ginger sauce, perfect for a wholesome vegan dinner. This asian-inspired new year (vegan) ready in about 25 minutes pairs firm tofu, 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 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 cups broccoli florets and stir-fry for 3-4 minutes until bright green and just tender.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the broccoli, cooking for 30 seconds until fragrant.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp maple syrup. Mix well and cook for 1 minute.
  5. Step 5: Return the tofu to the skillet and pour in the cornstarch slurry made by dissolving 1 tsp cornstarch in 2 tbsp water. Stir continuously for 1-2 minutes until the sauce thickens and coats the tofu and broccoli evenly.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving hot.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger and Broccoli in Garlic Sauce take to make?

Total time is about 25 minutes (10 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 Ginger and Broccoli in Garlic Sauce?

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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Ginger and Broccoli in Garlic 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 Ginger and Broccoli in Garlic 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 Ginger and Broccoli in Garlic 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.

What others are saying

Related recipes