Ginger-Soy Vegetable Stir-Fry with Tofu

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

A vibrant stir-fry of broccoli, carrots, snap peas and pressed tofu in a glossy ginger-soy glaze. This Asian-inspired vegetarian recipe (gluten-free), ready in about 32 minutes, pairs broccoli, carrots, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1.5 cups, cut into small florets broccoli
• 1 cup, julienned carrots
• 1 cup, trimmed snap peas
• 1 block (14 oz), pressed and cubed tofu
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water

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Instructions

1. Step 1: In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, sesame oil, cornstarch, and water until smooth. Set aside.
2. Step 2: Heat 1 tbsp oil in a wok or large skillet over high heat until smoking. Add tofu cubes and stir-fry for 4-5 minutes until golden on all sides. Remove and set aside.
3. Step 3: Add remaining 1 tbsp oil to the wok. Stir-fry broccoli and carrots for 3 minutes until crisp-tender. Add snap peas and cook for 2 more minutes.
4. Step 4: Return tofu to the wok, pour in the soy glaze mixture, and stir constantly for 1-2 minutes until sauce thickens and coats all vegetables evenly.
5. Step 5: Remove from heat immediately. Serve hot over steamed rice with extra soy sauce for dipping.