Vegetarian Stir-Fried Tofu with Broccoli and Ginger

By AislePrompt Editorial · ·

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 vegetarian stir-fry featuring crispy tofu, fresh broccoli, and fragrant ginger in a savory soy sauce glaze. This Asian-inspired vegetarian recipe, ready in about 35 minutes, pairs firm tofu, vegetable oil, fresh broccoli florets 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 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.

Prep: 20 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat and fry tofu cubes for 6-8 minutes, turning occasionally until all sides are golden and crisp.
  2. Step 2: Add 3 cups fresh broccoli florets to the skillet with 1 tbsp minced fresh ginger and 2 cloves minced garlic. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
  3. Step 3: In a small bowl, whisk 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Pour the sauce over the tofu and broccoli, stirring to coat evenly. Cook for another 2 minutes until the sauce thickens slightly and coats the ingredients.
  4. Step 4: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.

Related recipes