Stir-Fried Tofu with Broccoli and Spicy Szechuan Sauce

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A vibrant vegan stir-fry featuring crispy tofu cubes and bright green broccoli tossed in a bold spicy Szechuan sauce for a satisfying plant-based meal. This Chinese-inspired vegan recipe, 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
• 3 cups broccoli florets
• 3 tbsp vegetable oil
• 3 minced garlic cloves
• 1 tbsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp, toasted and crushed Szechuan peppercorns
• 1 tbsp chili garlic sauce
• 1 tsp brown sugar
• 1 tsp dissolved in 2 tbsp water cornstarch

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and sauté for 6-8 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 skillet, then add 3 minced garlic cloves and 1 tbsp grated ginger. Sauté for 30 seconds until aromatic.
3. Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp crushed toasted Szechuan peppercorns, 1 tbsp chili garlic sauce, and 1 tsp brown sugar.
5. Step 5: Return tofu to the skillet, pour the sauce mixture over, and stir to combine. Add 1 tsp cornstarch dissolved in 2 tbsp water and cook for 1-2 minutes until the sauce thickens and coats the tofu and broccoli evenly.
6. Step 6: Remove from heat and serve immediately over steamed rice or noodles.