Ginger-Garlic Tofu and Vegetable Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Crisp-tender vegetables and pan-seared tofu coated in a savory ginger-garlic sauce, served over fluffy brown rice. This asian-inspired vegetarian (vegetarian) ready in about 29 minutes pairs vegetable oil, soy sauce, rice vinegar 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.

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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Return tofu to the skillet. Add the soy sauce mixture and 1/4 cup water, stirring to combine.
5. 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.