Stir-Fried Tofu with Spicy Garlic-Soy Sauce and Broccoli

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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.

Crisp tofu cubes quickly stir-fried with broccoli in a savory garlic and chili-infused soy sauce for a vibrant vegan main dish. 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 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz (1 block) extra-firm tofu
3 cups (about 1 large head) broccoli florets
3 tbsp vegetable oil
4, minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/2 tsp red chili flakes
1 tsp cornstarch
2 tbsp water
1 tsp, toasted sesame seeds
2 stalks, sliced green onions

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Instructions

Step 1: Drain and press 14 oz extra-firm tofu for 15 minutes to remove excess water. Cut into 1-inch cubes. Toss cubes with 1 tsp cornstarch to lightly coat.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook undisturbed for 4-5 minutes until golden and crisp on one side. Flip and cook another 4 minutes until all sides are golden. Remove tofu from skillet and set aside.
Step 3: In the same skillet, add 1 tbsp vegetable oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
Step 4: Add 3 cups broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp.
Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1/2 tsp red chili flakes, and 2 tbsp water.
Step 6: Return tofu to the skillet and pour the sauce over. Stir-fry everything together for 2 minutes until the sauce thickens slightly and coats the tofu and broccoli.
Step 7: Remove from heat and garnish with 1 tsp toasted sesame seeds and 2 sliced green onions before serving.