Stir-Fried Tofu with Broccoli and Garlic in Black Bean Sauce
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 (vegetarian) ready in about 30 minutes blends broccoli florets, vegetable oil, thinly sliced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- Step 3: Add 3 cups broccoli florets to the wok and stir-fry for 4-5 minutes until bright green and tender-crisp.
- 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.
- Step 5: Remove from heat and garnish with 2 sliced green onions before serving with steamed rice.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Tofu with Broccoli and Garlic in Black Bean Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu with Broccoli and Garlic in Black Bean Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu with Broccoli and Garlic in Black Bean Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Tofu with Broccoli and Garlic in Black Bean Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Tofu with Broccoli and Garlic in Black Bean Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
