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

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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.

A vibrant vegetarian stir fry featuring crispy tofu and tender broccoli tossed in a savory and spicy black bean sauce. This Chinese-inspired vegan recipe, 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 320 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 Chinese cuisine 320 cal/serving

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Ingredients

14 oz block, drained and cubed firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
5, minced garlic cloves
2 tbsp, rinsed and mashed fermented black beans
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 cup water
1 tsp mixed with 1 tbsp water cornstarch
2, sliced for garnish scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-7 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 5 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and slightly tender.
Step 4: Stir in 2 tbsp mashed fermented black beans, 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Mix well.
Step 5: Pour in 1/4 cup water and bring to a simmer. Add the cooked tofu back into the skillet.
Step 6: Slowly stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the tofu and broccoli.
Step 7: Remove from heat and garnish with 2 sliced scallions before serving with steamed rice or noodles.