Ginger-Garlic Tofu and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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.

Crisp-tender vegetables and pan-seared tofu coated in a savory ginger-garlic sauce, served over fluffy brown rice. This Asian-inspired vegetarian recipe, ready in about 29 minutes, pairs firm tofu, vegetable oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 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: 14 min Serves 4 Asian cuisine 315 cal/serving

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Ingredients

14 oz, pressed and cut into 1/2-inch cubes firm tofu
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tbsp, minced fresh ginger
3 cloves, minced garlic
2 cups broccoli florets
1, sliced red bell pepper
1 cup snap peas
1/4 cup water
1 tbsp cornstarch
2 cups, cooked brown rice

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Instructions

Step 1: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp minced fresh ginger, and 3 minced garlic cloves in a small bowl.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 6 minutes, turning occasionally, until golden brown.
Step 3: Remove tofu and set aside. Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas to the skillet. Stir-fry for 3 minutes until crisp-tender.
Step 4: Return tofu to the skillet. Add the soy sauce mixture and 1/4 cup water, stirring to combine.
Step 5: Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the skillet. Cook for 1 minute until sauce thickens and coats vegetables and tofu.