Spicy Stir-Fried Tofu with Garlic and Chili Broccoli

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 vibrant vegan stir-fry featuring crispy tofu cubes and tender broccoli florets tossed in a spicy garlic sauce for a quick and healthy meal. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, 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 4, 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 4 Asian cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra-firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
4 cloves, minced garlic cloves
1 tsp red chili flakes
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
2 tsp cornstarch
3 tbsp water
1 tsp sesame oil
2 stalks, sliced green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
Step 2: Add 1 tbsp vegetable oil to the same skillet and toss in 3 cups broccoli florets. Stir-fry for 5 minutes until bright green and tender-crisp.
Step 3: Stir in 4 minced garlic cloves and 1 tsp red chili flakes, cooking for 30 seconds until fragrant.
Step 4: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 2 tsp cornstarch, and 3 tbsp water until smooth.
Step 5: Pour the sauce into the skillet and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the broccoli.
Step 6: Return tofu to the pan and drizzle 1 tsp sesame oil over everything. Toss gently to combine and heat through for 1 minute.
Step 7: Garnish with 2 sliced green onions and serve immediately.