Stir-Fried Garlic Tofu with Broccoli and Bell Pepper

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 quick vegan stir-fry featuring crispy tofu with fresh broccoli and colorful bell peppers in a savory garlic sauce. This Asian Fusion-inspired stir-fry recipe (vegan, gluten free), 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 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 320 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra firm tofu
2 cups broccoli florets
1 medium, sliced into strips red bell pepper
3 tbsp vegetable oil
4, minced garlic cloves
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornstarch
1/4 cup water
2, sliced green onions

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Instructions

Step 1: Toss 14 oz pressed extra firm tofu cubes in 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and fry the tofu for 6-8 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 4 minced garlic cloves for 30 seconds until fragrant.
Step 3: Add 2 cups broccoli florets and 1 medium sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 4: In a small bowl, mix 3 tbsp soy sauce, 1 tsp sesame oil, and 1/4 cup water. Pour the sauce into the skillet and bring to a simmer.
Step 5: Return the tofu to the skillet and toss everything together for 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
Step 6: Garnish with 2 sliced green onions before serving warm.