Stir-Fried Tofu with Spicy Garlic Broccoli

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Tender cubes of tofu tossed with crisp broccoli florets and a spicy garlic sauce for a satisfying vegan stir-fry. This Asian-inspired vegan recipe (gluten free), ready in about 25 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 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz, drained 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 maple syrup
1 tsp mixed with 2 tbsp water cornstarch
2 stalks, sliced thin green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz cubed extra firm tofu and cook for 6-7 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 4 minced garlic cloves along with 1 tsp red chili flakes; sauté for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp maple syrup; mix well.
Step 5: Pour in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the broccoli.
Step 6: Return the tofu to the skillet and toss gently to combine and warm through.
Step 7: Remove from heat and garnish with 2 sliced green onions before serving.