Vegetarian Stir-Fried Tofu with Broccoli and Ginger-Soy Glaze
Crisp tofu cubes and bright broccoli florets wok-tossed in a savory ginger-soy glaze for a quick and satisfying plant-based entree. This asian-inspired vegetarian ready in about 30 minutes pairs broccoli florets, vegetable oil, grated fresh ginger 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
- 3 cups broccoli florets
- 2 tbsp vegetable oil
- 1 tbsp grated fresh ginger
- 2 minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp dissolved in 2 tbsp water cornstarch
- 1 tbsp, toasted sesame seeds
- 2 sliced for garnish green onions
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add 14 oz cubed pressed tofu and cook for 5-6 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
- Step 2: In the same pan, heat remaining 1 tbsp vegetable oil and add 1 tbsp grated fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
- Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
- Step 4: Return tofu to the pan. Pour in a sauce mixture of 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey; stir to coat.
- Step 5: Slowly add 1 tsp cornstarch dissolved in 2 tbsp water, stirring continuously until the sauce thickens and coats the tofu and broccoli, about 1-2 minutes.
- Step 6: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.
Equipment for this recipe
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Frequently asked questions
How long does Vegetarian Stir-Fried Tofu with Broccoli and Ginger-Soy Glaze 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 Vegetarian Stir-Fried Tofu with Broccoli and Ginger-Soy Glaze?
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 Vegetarian Stir-Fried Tofu with Broccoli and Ginger-Soy Glaze?
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 Vegetarian Stir-Fried Tofu with Broccoli and Ginger-Soy Glaze 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.
What goes well with Vegetarian Stir-Fried Tofu with Broccoli and Ginger-Soy Glaze?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
