Asian-Spiced Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A zesty and protein-packed stir-fry with crispy tofu, vibrant vegetables, and a tangy soy-ginger sauce. This Asian recipe, ready in about 35 minutes, pairs tofu, broccoli florets, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 1 block (14 oz) firm tofu
• 1 cup broccoli florets
• 1 medium, sliced bell pepper
• 1 cup julienned carrots
• 1/2 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 cloves minced garlic
• 1 tbsp brown sugar
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Cube 1 block tofu into 1/2-inch pieces and press for 15 minutes to remove moisture. Pat dry and coat with 1 tbsp sesame oil.
2. Step 2: Heat 1 tbsp sesame oil in a wok or large skillet over high heat. Add tofu and cook for 5-6 minutes until golden and crispy. Set aside.
3. Step 3: In the same skillet, add 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant.
4. Step 4: Add broccoli, bell pepper, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Step 5: Pour in 1/2 cup soy sauce, 2 tbsp oyster sauce, and 1 tbsp brown sugar. Stir to coat and simmer for 2-3 minutes until sauce thickens.
6. Step 6: Return tofu to the skillet and toss to combine. Garnish with 1 tbsp sesame seeds and serve immediately.