Five-Ingredient Asian Tofu Stir-Fry

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

Crispy tofu and colorful vegetables in a sweet-savory ginger-garlic sauce, ready in 25 minutes with minimal cleanup. This Asian-inspired vegetarian recipe (gluten-free), ready in about 25 minutes, pairs firm tofu, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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

• 8 oz firm tofu
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1 medium red bell pepper
• 1 medium carrot
• 3 cloves garlic
• 1 tbsp ginger
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup water
• 1/4 tsp red pepper flakes
• 2 cups cooked brown rice

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

Instructions

1. Step 1: Press 8 oz firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, flipping occasionally, until golden brown and crisp on all sides.
3. Step 3: Push tofu to one side of the skillet, then add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 julienned carrot. Stir-fry for 3-4 minutes until vegetables are crisp-tender and bright green.
4. Step 4: Add 3 minced garlic cloves and 1 minced tablespoon of ginger, stirring for 60 seconds until fragrant and the aromas fill the kitchen.
5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 cup water, and 1/4 tsp red pepper flakes in a small bowl.
6. Step 6: Pour sauce over vegetables and tofu, stirring constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.
7. Step 7: Serve immediately over 2 cups cooked brown rice.