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

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 3 cups broccoli florets
• 3 tbsp vegetable oil
• 4, minced garlic cloves
• 1 tbsp, grated ginger
• 1 tsp, toasted and ground Szechuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp (adjust to taste) chili paste
• 1 tsp brown sugar
• 1 tsp mixed with 2 tbsp water cornstarch
• 2, sliced for garnish green onions
• 1 tsp, toasted for garnish sesame seeds

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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.