Quick Stir-Fried Tofu with Broccoli and Peanut Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 developed and reviewed.

A fast, colorful vegan stir fry featuring crispy tofu, tender broccoli, and a savory peanut sauce that brings it all together with a hint of spice. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs extra firm tofu, broccoli florets, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 350 cal/serving

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Ingredients

14 oz block, drained and cut into 1-inch cubes extra firm tofu
3 cups broccoli florets
1 medium, julienned carrot
2 tbsp olive oil
1 tsp sesame oil
2, minced garlic cloves
3 tbsp soy sauce
3 tbsp smooth peanut butter
1 tbsp lime juice
1 tbsp maple syrup
1/4 tsp (optional for heat) red chili flakes
3 tbsp water
2 tbsp, for garnish chopped peanuts
2 tbsp chopped, for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 4-5 minutes, turning occasionally until all sides are golden and crispy.
Step 2: Add 2 minced garlic cloves and 3 cups broccoli florets along with 1 medium julienned carrot to the skillet. Stir-fry for 4 minutes until the vegetables are bright green and just tender.
Step 3: In a small bowl, whisk together 3 tablespoons soy sauce, 3 tablespoons smooth peanut butter, 1 tablespoon lime juice, 1 tablespoon maple syrup, 1/4 teaspoon red chili flakes (optional), and 3 tablespoons water until smooth.
Step 4: Pour the peanut sauce over the tofu and vegetables in the skillet and toss to coat evenly. Drizzle 1 teaspoon sesame oil on top and stir-fry for another 1-2 minutes until heated through and sauce thickens slightly.
Step 5: Remove from heat and garnish with 2 tablespoons chopped peanuts and 2 tablespoons chopped fresh cilantro before serving immediately.