Azure Vegetable Stir-Fry with Tofu

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A colorful stir-fry of seasonal vegetables and firm tofu, coated in a savory ginger-scallion sauce. This Asian-inspired vegetarian recipe (vegan, gluten-free), ready in about 30 minutes, pairs firm tofu, vegetable oil, broccoli 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 2 tbsp vegetable oil
• 2 cups, cut into small florets broccoli
• 1, thinly sliced red bell pepper
• 1 cup, julienned carrots
• 4, sliced (white and green parts separated) scallions
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
2. Step 2: Add 14 oz cubed tofu and stir-fry for 5 minutes until golden brown on all sides, then remove and set aside.
3. Step 3: Add broccoli, red bell pepper, and carrots to the skillet, stirring constantly for 3-4 minutes until crisp-tender.
4. Step 4: Add 1 tbsp grated ginger and 2 sliced scallion whites, stirring for 30 seconds until fragrant.
5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl. Pour over vegetables and stir to coat evenly.
6. Step 6: Return tofu to the skillet and toss for 1 minute until heated through. Sprinkle with remaining scallion greens before serving.