Stir-Fried Tofu with Broccoli and Garlic in Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Firm tofu and crisp broccoli florets stir-fried with fragrant garlic and savory black bean sauce for a satisfying vegetarian dish. This Chinese-inspired stir-fry 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 320 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.

Ingredients

• 14 oz block, pressed and cubed into 1-inch pieces extra firm tofu
• 3 cups broccoli florets
• 3 tbsp vegetable oil
• 5, thinly sliced garlic cloves
• 2 tbsp, rinsed and roughly chopped fermented black beans
• 2 tbsp low sodium soy sauce
• 1 tbsp (use vegetarian oyster sauce if preferred) oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/4 cup water
• 2, sliced diagonally for garnish green onions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 5-6 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Add 5 thinly sliced garlic cloves and 2 tbsp rinsed and chopped fermented black beans. Stir-fry for 30 seconds until fragrant.
3. Step 3: Add 3 cups broccoli florets to the wok and stir-fry for 4-5 minutes until bright green and tender-crisp.
4. Step 4: In a small bowl, whisk together 2 tbsp low sodium soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp cornstarch, and 1/4 cup water. Pour sauce over broccoli and add tofu back to the wok. Toss everything together and cook for another 2 minutes until sauce thickens and coats the tofu and broccoli.
5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving with steamed rice.