Stir-Fried Tofu with Garlic and Broccoli in Szechuan Sauce
A flavorful stir-fry combining crispy tofu and vibrant broccoli tossed in a spicy, garlicky Szechuan sauce perfect for a quick weeknight dinner. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes blends broccoli florets, divided vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cubed extra-firm tofu
- 3 cups broccoli florets
- 3 tbsp, divided vegetable oil
- 5, minced garlic cloves
- 1 tbsp, minced ginger
- 3 tbsp soy sauce
- 1 tbsp (adjust to spice preference) chili paste
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp, dissolved in 2 tbsp water cornstarch
- 2 stalks, sliced green onions
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 4-5 minutes per side until golden brown and crispy. Remove tofu and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
- Step 3: Stir in 5 minced garlic cloves and 1 tbsp minced ginger, cooking for 30 seconds until fragrant.
- Step 4: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp chili paste, 1 tbsp rice vinegar, and 1 tsp brown sugar. Pour the sauce into the skillet with broccoli and garlic.
- Step 5: Return tofu to the skillet and stir to coat everything in the sauce. 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.
- Step 6: Remove from heat, sprinkle with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with steamed rice if desired.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Tofu with Garlic and Broccoli in Szechuan Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu with Garlic and Broccoli in Szechuan Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu with Garlic and Broccoli in 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 Szechuan Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Szechuan Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
