Vegetarian Stir-Fried Tofu with Broccoli and Ginger Soy Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant vegetarian stir-fry featuring crispy tofu cubes and tender broccoli florets tossed in a savory ginger soy sauce for a wholesome, quick dinner. This asian-inspired vegetarian ready in about 30 minutes pairs extra-firm tofu, pressed and cubed, 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 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: 15 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and cubed
3 cups broccoli florets
2 tbsp vegetable oil
1 tbsp fresh ginger, grated
3 cloves garlic cloves, minced
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1 tsp cornstarch
3 tbsp water
2 stalks green onions, sliced
1 tbsp sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook without stirring for 4 minutes until bottom edges are golden and crispy. Flip tofu cubes and cook another 3 minutes until evenly browned. Remove tofu and set aside.
Step 2: In the same skillet, add 3 cups broccoli florets and sauté for 4 minutes until bright green and just tender.
Step 3: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the broccoli; stir-fry for 1 minute until fragrant.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 3 tbsp water until smooth.
Step 5: Return tofu to the skillet and pour the sauce over the tofu and broccoli. Cook for 2-3 minutes, stirring gently, until the sauce thickens and coats the ingredients.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.

Frequently asked questions

How long does Vegetarian Stir-Fried Tofu with Broccoli and Ginger Soy 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 Vegetarian Stir-Fried Tofu with Broccoli and Ginger Soy 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 broccoli florets from drying out.

Can I substitute ingredients in Vegetarian Stir-Fried Tofu with Broccoli and Ginger Soy 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 Vegetarian Stir-Fried Tofu with Broccoli and Ginger Soy Sauce 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 Vegetarian Stir-Fried Tofu with Broccoli and Ginger Soy Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.