15-Minute Tofu Stir-Fry with Ginger-Soy Glaze

By AislePrompt Editorial · ·

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.

Crispy baked tofu paired with crunchy vegetables in a savory-sweet glaze, ready to serve in just 15 minutes. This Asian-inspired quick recipe (vegetarian, gluten free), ready in about 25 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 14 oz pressed tofu cubes with 1 tbsp sesame oil and 1 tsp cornstarch; spread on a parchment-lined baking sheet and roast for 15 minutes until golden and crisp.
  2. Step 2: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, and 2 minced garlic cloves in a bowl until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; add 2 cups broccoli florets, 1 sliced bell pepper, and 1 cup snow peas, and stir-fry for 4 minutes until bright green and crisp-tender.
  4. Step 4: Add the roasted tofu and 2 tbsp of the soy-ginger glaze to the skillet; toss for 2 minutes until coated and heated through.
  5. Step 5: Serve immediately with remaining glaze drizzled on top, garnished with extra sesame seeds if desired.

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