Ginger-Garlic Tofu Stir-Fry

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.

Crispy tofu and vibrant vegetables coated in a zesty ginger-garlic sauce for a protein-packed weeknight meal. This Asian recipe (vegetarian, gluten free), ready in about 40 minutes, pairs firm tofu, broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes and toss with 1 tsp cornstarch.
  2. Step 2: Heat 2 tbsp vegetable oil in skillet over medium-high heat until shimmering. Add tofu cubes and cook 4-5 minutes per side until golden brown, then set aside.
  3. Step 3: In same skillet, add 1 tbsp grated ginger and 2 minced garlic cloves, stir-frying 30 seconds until fragrant. Add 2 cups broccoli florets, 1 cup julienned carrots, and 1 medium sliced bell pepper, stir-frying 5 minutes until crisp-tender.
  4. Step 4: Whisk 3 tbsp soy sauce, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water in small bowl. Pour sauce over vegetables, cook 2 minutes until thickened and coating vegetables.
  5. Step 5: Return tofu to skillet, add 1 tsp sesame oil, and toss for 1 minute. Garnish with 2 tbsp sliced green onions before serving.

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