Garlic and Ginger Stir-Fried Tofu with Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender tofu cubes and crisp vegetables in a savory garlic-ginger sauce, ready in under 30 minutes for a quick weeknight meal. This Asian recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, vegetable oil, garlic 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  2. Step 2: Remove tofu and set aside. Add 4 minced garlic cloves and 1 tablespoon minced ginger to the wok, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 2 medium julienned carrots and 1.5 cups broccoli florets, cooking for 4 minutes until crisp-tender.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water. Pour over vegetables and stir to coat. Return tofu to the wok and toss to combine, cooking for 2 minutes until sauce thickens.
  5. Step 5: Remove from heat and sprinkle with 2 sliced green onions.

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