Spicy Szechuan Stir-Fried Tofu with Broccoli

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

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 Asian stir-fry combining crispy tofu and broccoli in a spicy, flavorful Szechuan sauce. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs 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 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

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Ingredients

14 oz, pressed and cubed firm tofu
3 cups broccoli florets
2 tbsp vegetable oil
1 tsp, toasted and ground Szechuan peppercorns
3, minced garlic cloves
1 tbsp, grated ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp chili paste
1 tsp brown sugar
1 tsp cornstarch
2 tbsp water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 5-6 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 3 cups broccoli florets and sauté for 4 minutes until bright green and slightly tender. Add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp toasted ground Szechuan peppercorns, stirring for 1 minute until fragrant.
Step 3: Combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water in a small bowl. Pour this sauce into the skillet, stirring constantly until it thickens and coats the broccoli.
Step 4: Return the tofu to the skillet and toss everything together for 2 minutes until heated through and evenly coated with sauce. Serve hot.