Stir-Fried Tofu and Broccoli in Garlic Black Bean Sauce

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 drafted and published.

A flavorful vegetarian stir-fry featuring crispy tofu and fresh broccoli coated in a rich, garlicky black bean sauce. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
2 tbsp, rinsed and mashed fermented black beans
4 minced garlic cloves
1 tbsp minced ginger
2 tbsp soy sauce
1 tbsp (use vegetarian substitute if preferred) oyster sauce
1/4 cup water
1 tsp mixed with 1 tbsp water cornstarch
2 sliced for garnish scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 14 oz firm tofu cubes and stir-fry for 5-6 minutes until golden and crisp on all sides. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp vegetable oil along with 4 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp mashed fermented black beans. Stir-fry for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and 1/4 cup water to the wok. Cover and steam for 3-4 minutes until broccoli is bright green and tender-crisp.
Step 4: Stir in 2 tbsp soy sauce and 1 tbsp oyster sauce. Return the tofu to the wok and toss gently.
Step 5: Add the cornstarch slurry made from 1 tsp cornstarch mixed with 1 tbsp water. Stir constantly for 1-2 minutes until the sauce thickens and coats the tofu and broccoli.
Step 6: Remove from heat and garnish with 2 sliced scallions before serving hot over steamed rice.