Spicy Vegetarian Stir-Fry with Tofu and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetable and tofu stir-fry tossed in a spicy soy-ginger sauce, perfect for a healthy and satisfying vegan meal. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, red bell pepper 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz pressed and cubed tofu and cook for 4-5 minutes, turning occasionally, until golden on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add the remaining 1 tbsp sesame oil and sauté 4 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned large carrot. Stir-fry for 5-6 minutes until vegetables are crisp-tender and bright in color.
  4. Step 4: Return the tofu to the skillet and pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sriracha sauce. Stir to combine.
  5. Step 5: Add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook, stirring constantly, until the sauce thickens and coats the tofu and vegetables, about 1-2 minutes.
  6. Step 6: Remove from heat and sprinkle with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.

Frequently asked questions

How long does Spicy Vegetarian Stir-Fry with Tofu and Broccoli take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Vegetarian Stir-Fry with Tofu and Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-firm tofu from drying out.

Can I substitute ingredients in Spicy Vegetarian Stir-Fry with Tofu and Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Vegetarian Stir-Fry with Tofu and Broccoli for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Vegetarian Stir-Fry with Tofu and Broccoli vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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