Sautéed Garlic Tofu with Broccoli and Black Bean Sauce

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

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.

Firm tofu cubes sautéed with crisp broccoli florets in a savory black bean sauce, perfect for a quick vegan stir-fry. This Chinese-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, pressed and cubed, broccoli florets, 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz firm tofu, pressed and cubed
3 cups broccoli florets
3 tbsp vegetable oil
4 garlic cloves, minced
2 tbsp fermented black beans, rinsed and mashed
2 tbsp soy sauce
1 tsp sesame oil
1/4 cup water
1 tsp cornstarch
2 stalks green onions, sliced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and sauté for 6-7 minutes, turning occasionally until golden brown on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and just tender.
Step 4: Stir in 2 tbsp mashed fermented black beans, 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 cup water mixed with 1 tsp cornstarch. Cook for 2 minutes until sauce thickens.
Step 5: Return the tofu to the skillet and toss everything together to coat in the sauce. Cook for an additional 1 minute to heat through.
Step 6: Remove from heat and sprinkle with 2 sliced green onions before serving over steamed rice or noodles.