Air-Fried Crispy Tofu and Veggie Stir-Fry

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

A quick, crispy tofu and vegetable stir-fry made entirely in the air fryer with a savory soy-ginger glaze for an addictive weeknight dinner. This Asian-inspired air-fryer recipe (vegan), ready in about 30 minutes, pairs extra-firm tofu, sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 into 1-inch pieces extra-firm tofu
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp, minced ginger
• 2 cups, cut into florets broccoli
• 1, thinly sliced bell peppers
• 1/2 cup, julienned carrots
• 2 cloves, minced garlic
• 1 tsp cornstarch

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Instructions

1. Step 1: Pat 14 oz pressed tofu cubes dry, toss with 1 tsp sesame oil and 1 tsp cornstarch; spread in a single layer on an air fryer basket.
2. Step 2: Air fry at 400°F (200°C) for 12 minutes, shaking basket at 6 minutes, until tofu is golden and crispy.
3. Step 3: While tofu cooks, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced ginger, and 2 minced garlic cloves in a bowl.
4. Step 4: Toss 2 cups broccoli florets, 1 sliced bell pepper, and 1/2 cup julienned carrots with 1/4 cup water in a bowl; air fry at 400°F (200°C) for 8 minutes until crisp-tender, stirring once.
5. Step 5: Combine cooked tofu and vegetables in a bowl, pour soy-ginger sauce over, and toss to coat before serving.