Asian-Inspired Budget Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A zesty blend of tofu, broccoli, and bell peppers in a savory soy-ginger glaze, finished with a sprinkle of sesame seeds. This asian-inspired asian (vegan) ready in about 40 minutes pairs tofu, broccoli, pc bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 14 oz tofu
• 1.5 cups broccoli
• 2 pc bell peppers
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1.5 cups brown rice

Instructions

1. Step 1: Press 14 oz tofu to remove moisture, then cube into 1/2-inch pieces. Heat 1 tbsp sesame oil in a wok over medium-high heat. Add 2 minced garlic cloves and 1 tbsp soy sauce, cooking for 1 minute until fragrant.
2. Step 2: Add 1.5 cups broccoli florets and 2 sliced bell peppers. Stir-fry for 5-7 minutes until tender-crisp. Push vegetables to one side, add 1 tbsp sesame oil, and cook for 1 minute.
3. Step 3: Toss 1.5 cups cooked brown rice with the vegetable mixture. Stir in 1 tbsp rice vinegar and remaining 2 tbsp soy sauce. Garnish with 1 tbsp sesame seeds before serving.