Easterns Korean Tofu Stir-Fry

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

A savory-sweet stir-fry featuring marinated tofu and crisp vegetables, reflecting the bold flavors of Korean cuisine. This korean-inspired vegetarian ready in about 45 minutes pairs block (14 oz) firm tofu, large, sliced bell peppers, head, cut into florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 block (14 oz) firm tofu
• 1 large, sliced bell peppers
• 1 head, cut into florets broccoli
• 1 medium, julienned carrots
• 3 tbsp soy sauce
• 1 tbsp grated ginger
• 2 cloves minced garlic
• 1 cup uncooked rice
• 1 tbsp sesame oil
• 1 tsp sugar

Instructions

1. Step 1: Marinate 14 oz firm tofu in 3 tbsp soy sauce and 1 tsp sugar for 15 minutes. Press excess liquid and cut into 1/2-inch cubes.
2. Step 2: Cook 1 cup rice in a rice cooker or pot with 1 3/4 cups water until tender, then set aside.
3. Step 3: Heat 1 tbsp sesame oil in a wok over high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
4. Step 4: Add 1 large bell pepper, 1 head broccoli, and 1 medium carrot. Stir-fry for 5 minutes until crisp-tender.
5. Step 5: Push vegetables to the sides of the wok, add marinated tofu, and cook for 3-4 minutes until golden. Return vegetables to the pan, add 3 tbsp soy sauce, and stir to coat. Cook for 2 minutes until the sauce thickens.