Stovetop Sesame-Ginger Tofu Stir Fry with Broccoli

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 broccoli tossed in a fragrant sesame-ginger sauce, perfect for a quick, healthy meal. This Asian fusion recipe (vegan, gluten free option), ready in about 30 minutes, pairs extra firm tofu, pressed and cubed, cornstarch, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 3 Asian cuisine 320 cal/serving

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Ingredients

14 oz extra firm tofu, pressed and cubed
2 tbsp cornstarch
2 tbsp sesame oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
4 cups broccoli florets
1/4 cup low sodium soy sauce
2 tbsp rice vinegar
1 tbsp maple syrup
1/4 tsp red pepper flakes
2 green onions, sliced
1 tbsp toasted sesame seeds

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Instructions

Step 1: Pat 14 oz extra firm tofu dry, cut into 1-inch cubes, then toss with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes on each side until golden and crispy; transfer to a plate.
Step 3: In the same skillet, add remaining 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 1 minute until fragrant.
Step 4: Add 4 cups broccoli florets and stir-fry for 5-6 minutes until bright green and tender-crisp.
Step 5: In a small bowl, whisk together 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 tsp red pepper flakes.
Step 6: Return tofu to the skillet, pour the sauce over, and toss gently to coat all ingredients. Cook for 2 more minutes until sauce thickens slightly and glazes the tofu and broccoli.
Step 7: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.