Stir-Fried General Tso’s Tofu with Broccoli

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vegetarian take on a classic Chinese favorite featuring crispy tofu and broccoli in a tangy, sweet-spicy General Tso’s sauce. This Chinese-inspired stir-fry recipe (vegetarian, vegan), ready in about 30 minutes, pairs extra firm tofu, cornstarch, canola oil 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes extra firm tofu
• 1/4 cup cornstarch
• 3 tbsp, divided canola oil
• 3 cups broccoli florets
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, minced ginger
• 1/4 cup low sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 1 tsp chili flakes
• 1 tbsp cornstarch mixed with 3 tbsp water cornstarch slurry
• 2, thinly sliced for garnish scallions
• 1 tbsp for garnish sesame seeds

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Instructions

1. Step 1: Toss 14 oz pressed and cubed extra firm tofu in 1/4 cup cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp canola oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp canola oil, 3 cups broccoli florets, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
4. Step 4: In a bowl, whisk together 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 2 tbsp brown sugar, and 1 tsp chili flakes.
5. Step 5: Pour the sauce mixture into the skillet with broccoli. Stir and cook for 1 minute until fragrant.
6. Step 6: Add the crispy tofu back to the skillet and pour in 1 tbsp cornstarch slurry. Stir constantly for 2-3 minutes until the sauce thickens and coats the tofu and broccoli evenly.
7. Step 7: Remove from heat and garnish with 2 thinly sliced scallions and 1 tbsp sesame seeds before serving.