Chicken and Vegetable Stir-Fry with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, protein-packed stir-fry combining crispy tofu, tender chicken, and seasonal vegetables in a savory soy-ginger glaze. This asian-inspired quick meals ready in about 45 minutes pairs chicken breast, block (14 oz) tofu, head broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 lb chicken breast
• 1 block (14 oz) tofu
• 1 head broccoli
• 1 cup carrots
• 1 medium bell peppers
• 3 tbsp soy sauce
• 1 tbsp ginger
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp sesame seeds
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Cut chicken breast into 1/2-inch cubes. Cube tofu and press to remove excess moisture. Dice broccoli, slice carrots, and cut bell peppers into 1/4-inch strips.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add chicken cubes and tofu. Cook for 4-5 minutes until chicken is browned and tofu is golden. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp brown sugar.
4. Step 4: Add broccoli, carrots, and bell peppers. Stir-fry for 5-7 minutes until vegetables are tender-crisp. Pour in 3 tbsp soy sauce and stir until coated.
5. Step 5: Transfer to a serving dish, sprinkle with 1 tbsp sesame seeds, and serve warm.