Stir-Fried Tofu with Ginger Soy Glaze and Broccoli
Firm tofu cubes stir-fried with crisp broccoli in a savory ginger soy glaze for a balanced vegetarian meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs broccoli florets, vegetable oil, minced fresh ginger 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 firm tofu
- 2 cups broccoli florets
- 2 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook undisturbed for 4 minutes until golden on one side.
- Step 2: Toss tofu cubes and continue cooking for 3-4 more minutes until all sides are golden and crispy. Remove tofu to a plate.
- Step 3: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves, stirring for 30 seconds until fragrant.
- Step 4: Add 2 cups broccoli florets and stir-fry for 4 minutes until the broccoli is bright green and slightly tender but still crisp.
- Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 6: Pour the sauce mixture into the skillet and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the broccoli.
- Step 7: Return the tofu to the skillet and gently toss everything together to combine and heat through for 1 minute before serving.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Tofu with Ginger Soy Glaze and 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 Ginger Soy Glaze and 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 broccoli florets from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Ginger Soy Glaze and 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 Ginger Soy Glaze and 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 Ginger Soy Glaze and Broccoli vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
