Vegan Tofu and Broccoli Stir-Fry with Ginger
A vibrant, protein-packed stir-fry featuring crispy tofu and tender broccoli in a zesty ginger-scallion sauce. This asian-inspired vegan (gluten free) ready in about 35 minutes pairs cornstarch, vegetable oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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), pressed and cut into 1-inch cubes firm tofu
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp, minced fresh ginger
- 3 cloves, minced garlic
- 2 cups (200g) broccoli florets
- 1, sliced red bell pepper
- 1/4 cup (60ml) vegetable broth
- 1 tbsp mixed with 2 tbsp water cornstarch
Instructions
- Step 1: Toss 14 oz cubed tofu with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5-6 minutes until golden and crispy on all sides, then remove and set aside.
- Step 2: In the same skillet, add 3 minced garlic cloves and 2 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 sliced red bell pepper, stir-frying for 4-5 minutes until broccoli is bright green and crisp-tender.
- Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup vegetable broth in a small bowl. Pour into skillet and bring to a simmer.
- Step 4: Stir in 1 tbsp cornstarch mixed with 2 tbsp water and cook for 1-2 minutes until sauce thickens and coats the back of a spoon.
- Step 5: Add crispy tofu back to skillet and toss to coat. Cook for 1 more minute until heated through. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Tofu and Broccoli Stir-Fry with Ginger take to make?
Total time is about 35 minutes (15 min prep + 20 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 Tofu and Broccoli Stir-Fry with 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 cornstarch from drying out.
Can I substitute ingredients in Vegan Tofu and Broccoli Stir-Fry with 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 Vegan Tofu and Broccoli Stir-Fry with 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 Vegan Tofu and Broccoli Stir-Fry with Ginger gluten free?
Yes — this recipe is tagged 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
- ★★★★★
Simple and delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
