Ginger-Garlic Vegetable and Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

A quick and flavorful stir-fry featuring firm tofu and a medley of crisp vegetables, enhanced by the aromatic duo of fresh ginger and garlic. This Asian-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Asian cuisine 350 cal/serving

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Ingredients

1 block (14 oz), pressed and cubed tofu
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp sesame oil
1 tbsp vegetable oil
1/2 cup sliced bell peppers
1/2 cup florets broccoli
1/2 cup sliced snap peas
2 cloves, minced garlic
1 tbsp, minced ginger
1/4 cup water
to taste salt
1/4 cup chopped (optional) green onions

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Instructions

Step 1: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tbsp sesame oil to make the sauce; set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 4-5 minutes, turning occasionally, until golden brown on all sides.
Step 3: Add 2 cloves minced garlic and 1 tbsp minced fresh ginger to the skillet, stirring for 30 seconds until fragrant.
Step 4: Add 1/2 cup sliced bell peppers, 1/2 cup broccoli florets, and 1/2 cup sliced snap peas, stir-frying for 4-5 minutes until vegetables are crisp-tender.
Step 5: Pour the reserved sauce and 1/4 cup water over the vegetables and tofu, stirring until the sauce thickens and coats the ingredients, about 2 minutes.
Step 6: Season with a pinch of salt and garnish with 1/4 cup chopped green onions if desired.