Vegetarian Stir-Fry with Tofu and Broccoli in Ginger-Soy Sauce
A vibrant vegetarian stir-fry combining crispy tofu and tender broccoli florets tossed in a savory ginger-soy sauce, perfect for a healthy and quick meal. This asian-inspired vegetarian ready in about 25 minutes blends broccoli florets, vegetable oil, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, drained and cubed extra-firm tofu
- 3 cups broccoli florets
- 2 tbsp vegetable oil
- 1 tbsp minced fresh ginger
- 2 minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp dissolved in 2 tbsp water cornstarch
- 2 sliced for garnish green onions
- 1 tsp for garnish sesame seeds
Instructions
- Step 1: Press and drain a 14 oz block of extra-firm tofu, then cut into 1-inch cubes.
- Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook for 4-5 minutes on each side until golden and crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add remaining 1 tbsp vegetable oil. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
- Step 4: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and slightly tender.
- Step 5: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water). Pour sauce into skillet and toss all ingredients, cooking for 2 minutes until sauce thickens and coats broccoli.
- Step 6: Return tofu to the skillet and gently toss to combine and reheat for 1 minute.
- Step 7: Serve garnished with 2 sliced green onions and 1 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Stir-Fry with Tofu and Broccoli in Ginger-Soy Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegetarian Stir-Fry with Tofu and Broccoli in Ginger-Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vegetarian Stir-Fry with Tofu and Broccoli in 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-Fry with Tofu and Broccoli in Ginger-Soy Sauce 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.
What goes well with Vegetarian Stir-Fry with Tofu and Broccoli in Ginger-Soy Sauce?
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.
