Harvest Veggie Stir-Fry with Tofu

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant medley of seasonal vegetables and crispy tofu stir-fried in a savory soy-ginger sauce, served over fluffy jasmine rice. This Asian Fusion-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs firm tofu, broccoli florets, carrots 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 block (14 oz) firm tofu
• 2 cups broccoli florets
• 2 medium (12 oz total) carrots
• 1 red, 1 yellow (each 6 oz) bell peppers
• 1/4 cup soy sauce
• 2 tbsp grated ginger
• 3 cloves, minced garlic
• 2 tbsp vegetable oil
• 1 1/2 cups cooked jasmine rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press tofu for 30 minutes, then cut into 1/2-inch cubes. Heat 1 tbsp oil in a wok over medium-high heat, add tofu, and sauté 5-6 minutes until golden — set aside.
2. Step 2: In the same wok, add remaining oil, then carrots, broccoli, and bell peppers. Stir-fry 5 minutes until tender-crisp. Add garlic and ginger, sauté 30 seconds until fragrant.
3. Step 3: Pour in soy sauce, stir to coat, then add tofu and 2 tbsp water. Simmer 3 minutes until sauce thickens slightly. Serve over rice.