Stir-Fried Tofu and Broccoli in Spicy Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 vibrant stir-fry combining crisp broccoli and firm tofu tossed in a bold, spicy black bean sauce for a satisfying vegetarian meal. This Chinese-inspired vegan recipe (vegetarian), ready in about 27 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 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: 12 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz block, drained and cut into 1-inch cubes firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
4 cloves, minced garlic cloves
1 tbsp, finely grated ginger
1 tbsp, rinsed and roughly chopped fermented black beans
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp chili paste
1 tsp dissolved in 2 tbsp water cornstarch
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry, turning occasionally, for 6-7 minutes until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp vegetable oil, then stir-fry 3 cups broccoli florets for 3-4 minutes until bright green and tender-crisp.
Step 3: Add 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp chopped fermented black beans to the wok. Stir-fry for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili paste, and 1/4 cup water. Bring to a simmer.
Step 5: Return the tofu to the wok and pour in 1 tsp cornstarch dissolved in 2 tbsp water. Stir continuously until the sauce thickens and coats the tofu and broccoli evenly, about 1-2 minutes. Serve hot.