Stir-Fried Tofu with Szechuan Peppercorns and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu and broccoli tossed in a spicy, numbing Szechuan peppercorn sauce. This chinese-inspired vegan (vegan) ready in about 30 minutes pairs broccoli florets, vegetable oil, toasted and ground Szechuan peppercorns 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until they turn bright green and become tender-crisp.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving immediately.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Tofu with Szechuan Peppercorns and Broccoli take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Szechuan Peppercorns and Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Szechuan Peppercorns and Broccoli?

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 Szechuan Peppercorns and Broccoli for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Szechuan Peppercorns and Broccoli vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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