Ginger-Sesame Tofu Stir Fry with Rainbow Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 vibrant vegan stir fry featuring crispy tofu and colorful vegetables tossed in a fragrant ginger-sesame sauce. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, sesame oil, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and cubed
2 tbsp sesame oil
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 medium red bell pepper, julienned
1 cup broccoli florets
1 medium carrot, thinly sliced
1 cup snap peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp maple syrup
2 stalks green onions, sliced
1 tbsp sesame seeds

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 4-5 minutes on each side, turning gently until all sides are golden brown and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 3: Add 1 julienned medium red bell pepper, 1 cup broccoli florets, 1 thinly sliced medium carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp maple syrup, mixing well to coat the vegetables.
Step 5: Return the tofu to the skillet and gently toss everything together for 2 minutes until heated through.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.