Stir-Fried Tofu with Spicy Garlic-Ginger Sauce and Broccoli

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 featuring crispy tofu and tender broccoli tossed in a zesty garlic-ginger chili sauce. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, broccoli florets, sesame 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cubed extra firm tofu
3 cups broccoli florets
2 tbsp sesame oil
4, minced garlic cloves
1 tbsp, minced fresh ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/2 tsp red chili flakes
1 tbsp cornstarch
2 tbsp water
2, sliced for garnish green onions

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Instructions

Step 1: Toss 14 oz pressed and cubed extra firm tofu with 1 tbsp cornstarch until evenly coated. Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat.
Step 2: Add tofu cubes and cook for 3-4 minutes on each side until golden and crispy; remove tofu and set aside.
Step 3: In the same skillet, add remaining 1 tbsp sesame oil and sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
Step 4: Add 3 cups broccoli florets and stir-fry for 5 minutes until bright green and tender-crisp.
Step 5: Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1/2 tsp red chili flakes, and 2 tbsp water in a small bowl, then pour into the skillet.
Step 6: Return tofu to the skillet and toss everything together for 2 minutes until sauce thickens and coats tofu and broccoli.
Step 7: Garnish with 2 sliced green onions and serve immediately over steamed rice or noodles.