Stir-Fried Tofu with Chili-Garlic Sauce and Broccoli

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 broccoli and golden tofu cubes tossed in a spicy, garlicky sauce for a vibrant vegetarian stir-fry. This Asian-inspired vegan recipe (vegetarian), ready in about 30 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: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook without stirring for 4-5 minutes until the bottom is golden and crisp. Flip and cook the other side for 3-4 minutes, then remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil and 3 cups broccoli florets. Stir-fry for 3 minutes until bright green and slightly tender.
Step 3: Add 4 minced garlic cloves and 1 tsp red chili flakes to the broccoli. Stir constantly for 30 seconds until fragrant.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1/4 cup water, and 1 tsp cornstarch until smooth.
Step 5: Pour the sauce over the broccoli and stir until it thickens and coats the vegetables, about 2 minutes.
Step 6: Return the tofu to the skillet and gently toss to combine. Drizzle 1 tsp sesame oil and sprinkle 2 sliced green onions before serving.