Stir-Fried Tofu with Ginger Garlic Broccoli

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 combining crisp broccoli and golden tofu tossed in a fragrant ginger garlic sauce. This Asian-inspired vegan recipe, 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 250 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 250 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
3 cups broccoli florets
2 tbsp vegetable oil
1 tbsp, minced fresh ginger
3 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 cup water
1 tsp mixed with 1 tbsp water cornstarch

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook undisturbed for 4 minutes until bottoms are golden, then flip and cook another 3 minutes until all sides are golden; remove tofu and set aside.
Step 2: Add remaining 1 tbsp vegetable oil to the skillet, then add 3 cups broccoli florets; stir-fry for 3 minutes until bright green and just tender.
Step 3: Stir in 1 tbsp minced fresh ginger and 3 minced garlic cloves; cook for 30 seconds until fragrant.
Step 4: Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water, stirring to combine.
Step 5: Add the tofu back to the skillet, then stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water); cook for 1-2 minutes until the sauce thickens and coats the tofu and broccoli well.