Crisp Tofu Stir-Fry with Broccoli and Sweet Chili Sauce
Pan-fried tofu cubes tossed with crunchy broccoli and a zesty homemade sweet chili sauce for a colorful and satisfying vegan stir-fry. This asian-inspired vegan (vegetarian) ready in about 25 minutes blends firm tofu, pressed and cubed, broccoli florets, vegetable oil 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 3, 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 firm tofu, pressed and cubed
- 3 cups broccoli florets
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1/2 tsp red chili flakes
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1/4 cup water
- 1 tsp mixed with 1 tbsp water cornstarch
- 1 tbsp sesame seeds
- 2 stalks green onions, sliced
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm 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 skillet, add 1 tbsp vegetable oil and 3 cups broccoli florets. Stir-fry for 4 minutes until bright green and slightly tender.
- Step 3: Add 3 minced garlic cloves and 1/2 tsp red chili flakes to the broccoli. Stir for 30 seconds until fragrant.
- Step 4: In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp brown sugar, 2 tbsp soy sauce, and 1/4 cup water. Pour this sweet chili sauce mixture into the skillet.
- Step 5: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 2 minutes, stirring constantly until the sauce thickens and coats the broccoli.
- Step 6: Return the crispy tofu to the skillet, tossing everything to coat evenly in the sauce. Sprinkle 1 tbsp sesame seeds and 2 sliced green onions over the top before serving hot.
Frequently asked questions
How long does Crisp Tofu Stir-Fry with Broccoli and Sweet Chili 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 Crisp Tofu Stir-Fry with Broccoli and Sweet Chili 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 Crisp Tofu Stir-Fry with Broccoli and Sweet Chili 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 Crisp Tofu Stir-Fry with Broccoli and Sweet Chili 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 Crisp Tofu Stir-Fry with Broccoli and Sweet Chili 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.
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