High-Rise Vegetable Stir Fry with 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 towering stacks of fresh vegetables and crispy tofu, perfect for a healthy vegan meal. This Asian-inspired high-protein recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, broccoli florets, carrot sticks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Add 1 tbsp minced ginger and 2 cloves minced garlic, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 cup julienned carrot sticks, and 1 large sliced red bell pepper. Stir fry for 5-6 minutes until vegetables are tender-crisp and vibrant.
  4. Step 4: Return crispy tofu to the skillet. Pour in 3 tbsp soy sauce and toss everything together, cooking for 2 more minutes until the sauce slightly thickens and coats all ingredients.
  5. Step 5: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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