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Ginger Garlic Tofu and Broccoli Stir-Fry

Crispy tofu and broccoli stir-fry with a ginger-garlic sauce—high-protein, veggie-packed, and quick enough for weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Healthy
Cuisine: Asian-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 14 oz extra-firm tofu pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil for cooking
  • 4 cups broccoli florets
  • 2 tbsp water to steam broccoli
Sauce
  • 1/4 cup soy sauce low-sodium if desired
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil optional
  • 1 tsp cornstarch for thickening
  • 1/4 cup water to mix with cornstarch
Toppings
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Whisk

Method
 

  1. Press tofu for 10 minutes, then cut into cubes.
  2. Toss tofu with 2 tbsp cornstarch, a pinch of salt, and pepper.
  3. Heat oil in a large skillet. Cook tofu until golden and crisp on multiple sides, about 8–10 minutes.
  4. Add broccoli and 2 tbsp water. Cover and steam 3–4 minutes, then uncover and stir-fry 2 minutes more.
  5. Whisk soy sauce, vinegar, honey, garlic, ginger, sesame oil, and the cornstarch-water slurry.
  6. Pour sauce into the skillet and toss until thickened and glossy, about 1–2 minutes.
  7. Top with sesame seeds and green onions. Serve with rice or noodles.

Notes

Crispier tofu: Don’t overcrowd the pan and let it brown before flipping.
Veg swaps: Try snap peas, bell pepper, or green beans.
Storage: Refrigerate up to 4 days; add a splash of water when reheating if needed.