Ginger-Sesame Tofu Stir Fry with Broccoli and Bell Peppers
A quick and flavorful vegan stir fry featuring crispy tofu, fresh broccoli, and colorful bell peppers tossed in a ginger-sesame sauce. This asian-inspired vegan (vegan) ready in about 30 minutes pairs pressed and cubed extra firm tofu, broccoli florets, medium, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 cubed extra firm tofu
- 2 cups broccoli florets
- 1 medium, sliced into strips red bell pepper
- 1 medium, julienned carrot
- 2 tbsp sesame oil
- 1 tbsp, minced fresh ginger
- 2, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp toasted sesame seeds
- 2, sliced scallions
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Sauté 1 tbsp minced fresh ginger and 2 minced garlic cloves for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot to the skillet. Stir fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 5: Return tofu to the skillet and pour the sauce over. Stir gently and cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
- Step 6: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 sliced scallions before serving over steamed rice or noodles.
Frequently asked questions
How long does Ginger-Sesame Tofu Stir Fry with Broccoli and Bell Peppers take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Sesame Tofu Stir Fry with Broccoli and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Ginger-Sesame Tofu Stir Fry with Broccoli and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Sesame Tofu Stir Fry with Broccoli and Bell Peppers for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Sesame Tofu Stir Fry with Broccoli and Bell Peppers vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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