Stir-Fried General Tso’s Style Tofu with Broccoli

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A plant-based take on a classic stir-fry, featuring crispy tofu cubes tossed in a tangy, sweet, and spicy sauce alongside crunchy broccoli florets. This Chinese-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, broccoli florets, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 14 oz, pressed and cut into 1-inch cubes extra firm tofu
• 3 cups broccoli florets
• 1/4 cup cornstarch
• 3 tbsp vegetable oil
• 3 cloves minced garlic
• 1 tbsp minced ginger
• 1/4 cup low sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp brown sugar
• 1/2 tsp red chili flakes
• 1/4 cup water
• 2, sliced for garnish green onions
• 1 tsp for garnish sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 14 ounces cubed, pressed extra firm tofu with 1/4 cup cornstarch until evenly coated. Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and fry for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
2. Step 2: In the same skillet, add 3 cups broccoli florets and sauté for 4-5 minutes until bright green and tender-crisp. Add 3 minced garlic cloves and 1 tablespoon minced ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir together 1/4 cup low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon brown sugar, 1/4 cup water, and 1/2 teaspoon red chili flakes in a bowl. Pour the sauce into the skillet and bring to a simmer. Return the tofu to the skillet and toss to coat in the sauce, cooking for another 2-3 minutes until the sauce thickens and coats the tofu and broccoli.
4. Step 4: Remove from heat and garnish with 2 sliced green onions and 1 teaspoon sesame seeds before serving.