Stir-Fried Tofu with Garlic-Chili Sauce and Broccoli

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 developed and reviewed.

A vibrant vegan stir-fry featuring crispy tofu cubes and crunchy broccoli florets tossed in a bold garlic-chili sauce that packs layers of flavor. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra 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 4, 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 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra firm tofu
3 cups broccoli florets
3 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 tsp cornstarch
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz pressed tofu cubes and fry for 4-5 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 2: Add 1 tbsp vegetable oil to the same pan, then sauté 3 cups broccoli florets for 3-4 minutes until bright green and slightly tender but still crisp.
Step 3: Stir in 4 minced garlic cloves and 1 tsp red chili flakes, cooking 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 tsp cornstarch, and 1/4 cup water until smooth.
Step 5: Return the tofu to the pan and pour the sauce over everything. Stir-fry for 2-3 minutes until the sauce thickens and coats tofu and broccoli evenly.
Step 6: Serve hot over steamed jasmine rice or noodles.