High-Rise Vegetable Stir-Fry with Crispy Tofu

By AislePrompt Editorial · ·

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 colorful stir-fry featuring crispy tofu and towering layers of bell peppers, broccoli, and snap peas for a nutrient-packed, plant-based meal. This Asian-inspired high-protein recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil 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

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Instructions

  1. Step 1: Toss 14 oz firm tofu cubes with 3 tbsp cornstarch evenly. Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering.
  2. Step 2: Add tofu cubes in a single layer and fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 large sliced red bell pepper, 2 cups broccoli florets, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant.
  5. Step 5: Return tofu to the wok. Pour in 3 tbsp soy sauce and 1 tsp sesame oil, sprinkle 1/4 tsp red chili flakes, and toss to combine. Cook for another 1-2 minutes until sauce coats everything.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving.

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