Stir-Fry Tofu with Broccoli and Ginger

By AislePrompt Editorial · ·

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.

Crispy tofu and vibrant broccoli cooked in a savory ginger-scallion sauce, ready in 30 minutes. This Asian recipe (vegetarian, gluten free), ready in about 30 minutes, pairs Firm tofu, Broccoli florets, Ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown. Remove and set aside.
  3. Step 3: Add 1 tbsp grated ginger and 2 minced garlic cloves to the skillet, stir-frying for 30 seconds until fragrant. Add 200g broccoli florets and stir-fry for 4-5 minutes until crisp-tender.
  4. Step 4: Return tofu to the skillet. Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss to coat and cook for 1 minute until sauce thickens. Garnish with 50g sliced scallions and 1 tsp sesame seeds.

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