Fresh Vegetable Stir-Fry with Tofu

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Crisp-tender vegetables and silken tofu bathed in a light soy-ginger glaze, ready in 45 minutes. This Asian-inspired vegetarian recipe, ready in about 45 minutes, pairs Tofu, Broccoli florets, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Tofu
• 2 cups Broccoli florets
• 1 cup Carrots
• 1 Red bell pepper
• 2 cloves Garlic
• 1 tbsp Ginger
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Cornstarch
• 1/4 cup Water
• 3 cups Cooked rice
• 2 tbsp Green onions
• 1 tsp Sesame seeds

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Instructions

1. Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Toss with 1 tsp cornstarch until coated. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add tofu and cook for 5-6 minutes until golden brown, turning occasionally. Remove and set aside.
2. Step 2: Add 1 tsp sesame oil to the skillet. Sauté 2 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant. Add 2 cups broccoli florets, 1 cup julienned carrots, and 1 sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
3. Step 3: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/4 cup water, and 1 tsp cornstarch in a bowl. Pour over vegetables and stir until sauce thickens and coats the vegetables, about 1 minute. Add cooked tofu and toss to combine.
4. Step 4: Serve over 3 cups cooked rice, garnished with 2 tbsp sliced green onions and 1 tsp sesame seeds.