Stir-Fried Tofu with Broccoli and Chili-Garlic 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.

Crisp-tender tofu stir-fried with broccoli florets and coated in a spicy, savory chili-garlic sauce for a satisfying vegetarian meal. This Asian-inspired Father’s Day recipe (vegetarian), ready in about 30 minutes, pairs extra-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 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
3 cups broccoli florets
3 tbsp, divided vegetable oil
5 cloves, minced garlic cloves
1 tsp red chili flakes
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp cornstarch
1/4 cup water
2 stalks, sliced thin green onions
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed, cubed tofu and cook for 4-5 minutes per side until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 3 cups broccoli florets and 3 minced garlic cloves. Stir-fry for 5 minutes until broccoli is bright green and tender-crisp.
Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp red chili flakes, 1 tsp cornstarch, and 1/4 cup water until smooth.
Step 4: Return tofu to skillet. Pour the sauce mixture over tofu and broccoli. Cook and stir for 2-3 minutes until sauce thickens, coats tofu and broccoli, and becomes glossy.
Step 5: Remove from heat. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice if desired.