Chili-Garlic Tofu Stir Fry with Broccoli and Bell Pepper

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 drafted and published.

A vibrant stir fry featuring crispy tofu tossed with broccoli and bell pepper in a bold chili-garlic sauce, perfect for a plant-based protein-packed meal. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Fusion cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cubed extra-firm tofu
3 tbsp cornstarch
2 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced fresh ginger
1 medium, sliced into strips red bell pepper
2 cups broccoli florets
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sambal oelek (chili paste)
1 tsp brown sugar
2, sliced thin green onions
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 3 tbsp cornstarch until evenly coated.
Step 2: Heat 2 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 crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 4 minced garlic cloves and 1 tbsp minced fresh ginger; sauté for 30 seconds until fragrant.
Step 4: Add 1 sliced red bell pepper and 2 cups broccoli florets; stir-fry for 5 minutes until vegetables are tender-crisp.
Step 5: Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sambal oelek, and 1 tsp brown sugar in a small bowl. Pour this sauce over the vegetables and stir well.
Step 6: Return the crispy tofu to the skillet and toss everything together for 2 minutes until heated through and coated with sauce.
Step 7: Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.