Tofu Stir-Fry with Broccoli and Soy-Ginger Sauce
Crispy tofu and tender broccoli in a savory-sweet soy-ginger sauce, ready in under 30 minutes. This asian (vegan) ready in about 30 minutes pairs firm tofu, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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, pressed and cubed firm tofu
- 2 cups broccoli florets
- 2 tbsp vegetable oil
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2, sliced green onions
- 1 tsp, for garnish sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp cornstarch to create sauce.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add 14 oz pressed and cubed tofu and cook until golden and crispy, about 5 minutes. Remove and set aside.
- Step 3: Add 2 minced garlic cloves and 1 tbsp grated ginger to the wok, stir-frying for 30 seconds until fragrant.
- Step 4: Add 2 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
- Step 5: Return tofu to wok, pour in sauce, and stir until sauce thickens and coats ingredients, about 2 minutes.
- Step 6: Sprinkle with 2 sliced green onions and 1 tsp sesame seeds. Serve immediately.
Frequently asked questions
How long does Tofu Stir-Fry with Broccoli and Soy-Ginger Sauce 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 Tofu Stir-Fry with Broccoli and Soy-Ginger Sauce?
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 firm tofu from drying out.
Can I substitute ingredients in Tofu Stir-Fry with Broccoli and Soy-Ginger 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 Stir-Fry with Broccoli and Soy-Ginger 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 Stir-Fry with Broccoli and Soy-Ginger Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
