Stir-Fry Tofu with Broccoli and Ginger
Crispy tofu and vibrant broccoli cooked in a savory ginger-scallion sauce, ready in 20 minutes. This asian-inspired asian (vegetarian, gluten free) ready in about 30 minutes pairs (400g) Firm tofu, (200g) 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 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 (400g) Firm tofu
- 2 cups (200g) Broccoli florets
- 1 tbsp Ginger, grated
- 2 cloves Garlic, minced
- 3 stalks (50g) Scallions, sliced
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 1 tsp Sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fry Tofu with Broccoli and Ginger 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-Fry Tofu with Broccoli and Ginger?
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 (400g) firm tofu from drying out.
Can I substitute ingredients in Stir-Fry Tofu with Broccoli and Ginger?
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-Fry Tofu with Broccoli and Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Fry Tofu with Broccoli and Ginger vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
