Szechuan-Style Tofu and Broccoli Stir-Fry

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Crispy tofu and tender broccoli simmered in a savory Szechuan-spiced sauce for a vibrant vegetarian meal. This Asian recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp sugar
• 1 tbsp, crushed Szechuan peppercorns
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1, thinly sliced red bell pepper
• 2, sliced green onions
• 1/4 cup water
• 1/2 tsp salt

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Instructions

1. Step 1: In a bowl, combine 14 oz pressed and cubed tofu with 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tbsp sugar. Marinate for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add the marinated tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
3. Step 3: Remove tofu and set aside. Add 2 tbsp vegetable oil to the wok, then add 2 cups broccoli florets and 1 red bell pepper, stir-frying for 3 minutes until crisp-tender.
4. Step 4: Add 1/4 cup water, 1/2 tsp salt, and 1 tbsp crushed Szechuan peppercorns. Simmer for 1 minute until sauce thickens, then return tofu to the wok and cook for 2 minutes until evenly coated.