Chen's Tofu & Vegetable Stir-Fry

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.

A vibrant vegan stir-fry with silken tofu, broccoli, and snap peas in a ginger-soy glaze. This Asian-inspired vegetarian recipe (vegan, gluten-free), ready in about 32 minutes, pairs firm tofu, broccoli florets, frozen sugar snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 12 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water to create a glaze.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Add the cubed tofu and stir-fry for 5 minutes until golden and crispy on all sides; remove and set aside.
  3. Step 3: Add the minced garlic and grated ginger to the hot oil, stirring for 30 seconds until fragrant. Add the broccoli and snap peas, stir-frying for 4 minutes until bright green and slightly tender.
  4. Step 4: Return the tofu to the wok, pour in the prepared glaze, and toss constantly for 2 minutes until the sauce thickens and coats everything evenly.
  5. Step 5: Sprinkle with 1 tbsp sesame seeds and serve immediately over steamed rice.

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