Hidden Veggie Stir-Fry with Tofu and Garlic Ginger Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A colorful stir-fry packed with finely chopped vegetables cleverly hidden within a savory garlic ginger sauce, paired with crispy tofu for a satisfying plant-based meal. This Asian Fusion-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, pressed and cubed, carrot, finely grated, zucchini, finely diced 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.

Ingredients

• 14 oz extra firm tofu, pressed and cubed
• 1/2 cup carrot, finely grated
• 1/2 cup zucchini, finely diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onions, sliced
• 1 tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 1/4 cup water
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Press 14 oz extra firm tofu for 20 minutes to remove excess water, then cut into 1-inch cubes. Toss gently with 1 tbsp cornstarch to coat evenly.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
4. Step 4: Add 1/2 cup finely grated carrot, 1/2 cup finely diced zucchini, 1/2 cup finely diced red bell pepper, and 1/4 cup sliced green onions. Stir-fry for 4-5 minutes until vegetables are tender but still vibrant.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp brown sugar, 1/4 cup water, and 1/4 tsp red pepper flakes. Pour sauce into the skillet and cook for 2 minutes until it thickens slightly and coats the vegetables.
6. Step 6: Return the crispy tofu to the skillet, tossing gently to combine and warm through for 1-2 minutes. Serve immediately over steamed rice or noodles.