Stir-Fried Tofu with Szechuan Peppercorns and Broccoli

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

A vibrant vegan stir-fry featuring crispy tofu and broccoli tossed in a spicy, numbing Szechuan peppercorn 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 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 Chinese cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 cups broccoli florets
3 tbsp vegetable oil
1 tsp, toasted and ground Szechuan peppercorns
1 tbsp, minced ginger
3 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/2 tsp red chili flakes
2 stalks, sliced diagonally green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 14 oz firm tofu cubes and stir-fry for 6-8 minutes, turning occasionally until all sides are golden brown and crispy. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp vegetable oil along with 1 tbsp minced ginger and 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until they turn bright green and become tender-crisp.
Step 4: Stir in 1 tsp toasted and ground Szechuan peppercorns, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/2 tsp red chili flakes. Toss to coat the broccoli evenly.
Step 5: Return the crispy tofu to the wok and mix gently to combine all ingredients, cooking for an additional 2 minutes to heat through.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving immediately.