Spicy Tofu Stir-Fry with Broccoli and Rice

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crispy tofu and vibrant vegetables tossed in a tangy-spicy sauce, served over fluffy rice for a satisfying vegetarian meal. This Asian recipe (vegetarian), ready in about 27 minutes, pairs firm tofu, vegetable oil, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 2 tbsp vegetable oil
• 2 cups, florets broccoli
• 1, thinly sliced bell pepper
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 cups cooked rice

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high. Add 14 oz pressed and cubed tofu, cooking 5 minutes until golden on all sides.
2. Step 2: Push tofu to one side. Add 2 cups broccoli florets and 1 thinly sliced bell pepper, stir-frying for 3 minutes.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp minced ginger, cooking 1 minute until fragrant.
4. Step 4: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes. Pour over vegetables and tofu, stirring to coat.
5. Step 5: Cook 2 more minutes until sauce thickens. Serve immediately over 2 cups cooked rice.