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Week of 8/11/25

Szechuan Tofu and Broccoli Stir Fry
over ramen noodles

Active: 40 Total: 50
Original GF Paleo Vegetarian
Szechuan Tofu and Broccoli Stir Fry

This flavorful stir fry may be meatless, but it's still hearty and filling thanks to loads of crunchy vegetables and a rich, spicy sauce. It's even more satisfying (and fun!) when served over springy ramen noodles.
Smarts: Szechuan peppercorns and red chilies give this classic dish its spicy zing. We’ve made it more pantry-friendly by using bottled sriracha and coarsely ground pepper.

Proteins
Tofu
Cuisines
Asian - Chinese
Save recipe
30

Ingredients

Metric
Servings:
4
Szechuan Sauce:
  • Ginger, fresh - 2 tsp , minced or grated
  • Stock, any type - 3/4 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Hoisin sauce - 2 Tbsp
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Sriracha - 2 tsp , use more or less depending on your spice preference (plus more for serving)
  • Cornstarch - 1 Tbsp
Szechuan Tofu and Broccoli Stir Fry:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Broccoli - 12 oz , florets
  • Bell peppers, any color - 1 , thinly slliced
  • Onions, medium - 1 , thinly sliced
  • Garlic - 2 cloves , chopped
  • Black pepper - 1/2 tsp (coarse or freshly ground preferrable)
  • Noodles, dried ramen - 6 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Broccoli / Bell peppers / Onions / Garlic - Prep as directed. Store broccoli in its own container. Store bell peppers, onions, and garlic together in another container. (Can be done up to 5 days ahead)

  3. Make sauce - Mince or grate the ginger. Whisk together ginger, stock, soy sauce, hoisin sauce, brown sugar, vinegar, sesame oil, and sriracha. Add cornstarch and whisk until no lumps remain.

  4. Season tofu - Toss tofu cubes with black pepper and a pinch of salt.

  5. Cook noodles - Cook the noodles according to package directions (if your noodles came with a seasoning packet, discard it). Drain the noodles and set aside, covered, while you prepare the stir fry.

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Make

  1. Heat a wok or large skillet over medium-high heat with first portion of cooking oil. Add tofu to heated oil and cook on one side for 2 to 3 minutes or until golden. Gently flip and continue cooking until all sides are browned and crisp, 3 to 5 minutes more. Transfer tofu to a bowl and set aside.

  2. Return pan to heat and add second portion of cooking oil. Add bell peppers, onions, and garlic to heated oil and stir fry until they begin to turn tender, ~2 to 3 minutes.

  3. Fold in broccoli and continue to stir fry until crisp-tender and browning in spots, 3 to 4 minutes.

  4. Reduce heat to medium and make a well in the middle of the vegetables. Stir the sauce and slowly pour it into the center of the pan. Cook without stirring until the sauce begins to bubble.

  5. When sauce is bubbling and slightly thickened, add tofu back to the pan and fold everything together. Cook and stir gently until the vegetables are as tender as you like them and the flavors have come together, 2 to 3 minutes more. Taste and season with some salt and pepper, if needed.

  6. Divide noodles among serving bowls and top with stir fry.

  7. Serve Szechuan Tofu and Broccoli with additional sriracha to drizzle over top. Enjoy!

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