Vegan Stir-Fried Tofu with Ginger and Broccoli
Crispy tofu pieces stir-fried with fresh broccoli and aromatic ginger in a savory soy sauce glaze, perfect for a healthy plant-based meal. This asian-inspired vegan (vegan) ready in about 30 minutes pairs broccoli florets, minced fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 block, pressed and cubed extra firm tofu
- 3 cups broccoli florets
- 1 tbsp, minced fresh ginger
- 3 cloves, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 1/4 cup water
- 2 stalks, sliced green onions
Instructions
- Step 1: Press a 14 oz block of extra firm tofu to remove excess moisture, then cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
- Step 3: Add the tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden and crispy; remove tofu and set aside.
- Step 4: In the same skillet, add 1 tbsp minced fresh ginger and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
- Step 5: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
- Step 6: Return the tofu to the skillet and stir to combine.
- Step 7: In a small bowl, whisk together 3 tbsp soy sauce and 1/4 cup water; pour over tofu and broccoli.
- Step 8: Drizzle 1 tbsp sesame oil over the mixture, stir-frying for another 1-2 minutes until the sauce slightly thickens and coats all ingredients.
- Step 9: Garnish with 2 sliced green onions and serve immediately over steamed rice or noodles.
Equipment for this recipe
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Frequently asked questions
How long does Vegan Stir-Fried Tofu with Ginger and Broccoli 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 Vegan Stir-Fried Tofu with Ginger and Broccoli?
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 broccoli florets from drying out.
Can I substitute ingredients in Vegan Stir-Fried Tofu with Ginger and Broccoli?
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 Vegan Stir-Fried Tofu with Ginger and Broccoli for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vegan Stir-Fried Tofu with Ginger and Broccoli 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.
