Stir-Fried Tofu with Garlic and Broccoli in Spicy Szechuan Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and vibrant stir-fry combining crispy tofu and fresh broccoli tossed in a bold, spicy Szechuan sauce. This chinese-inspired vegan 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Carefully add 14 oz pressed tofu cubes and fry for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add the remaining 1 tbsp vegetable oil, then 4 minced garlic cloves and 1 tbsp grated ginger. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
  4. Step 4: Stir in 1 tsp ground toasted Szechuan peppercorns, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, and 1 tsp brown sugar. Mix well and cook for 1 minute.
  5. Step 5: Return the crispy tofu to the skillet and pour in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Stir everything together for 1-2 minutes until the sauce thickens and coats the tofu and broccoli.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu with Garlic and Broccoli in Spicy Szechuan Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Garlic and Broccoli in Spicy Szechuan Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Garlic and Broccoli in Spicy Szechuan 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 Garlic and Broccoli in Spicy Szechuan Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Garlic and Broccoli in Spicy Szechuan Sauce vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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