Tofu & Broccoli Stir-Fry with Ginger-Soy Sauce
Crisp-tender broccoli and golden-fried tofu bathed in a fragrant ginger-soy glaze, ideal for a satisfying vegetarian meal in under 30 minutes. This chinese-inspired asian (vegetarian) ready in about 35 minutes blends pressed and cubed firm tofu, cut into florets broccoli, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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, pressed and cubed firm tofu
- 2 cups, cut into florets broccoli
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1.5 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz pressed, cubed tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides — do not overcrowd the pan.
- Step 2: Remove tofu from skillet and set aside. Add 2 cups broccoli florets to the skillet and stir-fry for 3-4 minutes until bright green and slightly tender.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1.5 tbsp grated fresh ginger, and 2 minced garlic cloves. Stir in 1 tbsp cornstarch to create a thick glaze.
- Step 4: Return tofu to the skillet with broccoli, pour the sauce over everything, and toss to coat. Cook for 2-3 minutes until the sauce thickens and coats the vegetables and tofu, bubbling gently.
- Step 5: Remove from heat, drizzle with 1 tbsp sesame oil, and serve immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu & Broccoli Stir-Fry with Ginger-Soy Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tofu & Broccoli Stir-Fry with Ginger-Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tofu & Broccoli Stir-Fry with Ginger-Soy Sauce?
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 Tofu & Broccoli Stir-Fry with Ginger-Soy Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tofu & Broccoli Stir-Fry with Ginger-Soy Sauce 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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
