Four-Spice Vegetable Stir Fry with Tofu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A vibrant stir fry featuring four key spices that add warmth and depth to crisp vegetables and tofu in a savory sauce. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs sesame oil, minced garlic cloves, minced fresh ginger 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 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

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 2 tbsp sesame oil
• 3 cloves, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 medium, sliced into strips red bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 1 cup snow peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/8 tsp ground cinnamon
• 2 stalks, sliced diagonally green onions
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large wok over medium-high heat until shimmering, then add 14 oz pressed tofu cubes. Stir fry for 5-6 minutes until golden and crisp on all sides; remove tofu and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red bell pepper, 2 cups broccoli florets, 1 julienned carrot, and 1 cup snow peas. Stir fry vegetables for 4-5 minutes until crisp-tender.
4. Step 4: Sprinkle 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, and 1/8 tsp ground cinnamon over the vegetables, tossing to coat evenly and releasing the spices’ aroma.
5. Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, cooking for another 2 minutes until the sauce slightly thickens.
6. Step 6: Return the tofu to the wok and toss gently to combine and heat through.
7. Step 7: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.