Stir-Fried Tofu with Ginger-Sesame Broccoli

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 fragrant stir-fry featuring firm tofu and broccoli tossed in a ginger-sesame sauce inspired by regional Asian flavors. This Asian Fusion-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 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 Fusion cuisine 280 cal/serving

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Ingredients

14 oz block, drained and cubed into 1-inch pieces firm tofu
3 cups broccoli florets
2 tbsp vegetable oil
1 tbsp grated fresh ginger
2 cloves minced garlic cloves
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp honey
1/4 tsp red chili flakes
1 tbsp toasted sesame seeds
2 stalks thinly sliced green onions

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Instructions

Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes on each side until golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 cups broccoli florets over medium-high heat for 5 minutes until tender-crisp.
Step 3: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves to the broccoli and stir-fry for 1 minute until aromatic.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp honey, and 1/4 tsp red chili flakes. Cook for 2 minutes until the sauce thickens slightly and coats the vegetables.
Step 5: Return the tofu cubes to the pan and gently toss to combine and heat through for 2 minutes.
Step 6: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.