Honey-Ginger Tofu Stir-Fry with Mixed Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Crispy tofu and crisp vegetables in a sweet and tangy homemade stir-fry sauce, ready in under 25 minutes. This Asian recipe (vegan), ready in about 25 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 350 calories and feeds 2, 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

• 1 block (14 oz), pressed and cut into 1-inch cubes firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1, sliced into thin strips red bell pepper
• 1 medium, julienned carrot
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp, grated ginger
• 1 clove, minced garlic
• 1/2 tsp cornstarch
• 2 tbsp water
• 2, sliced green onions

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Instructions

1. Step 1: Toss the tofu cubes with 2 tbsp cornstarch until evenly coated, then set aside.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 4-5 minutes per side until golden brown and crispy, then remove and set aside.
3. Step 3: In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the broccoli, red bell pepper, and carrot, and stir-fry for 3-4 minutes until crisp-tender.
4. Step 4: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove in a small bowl.
5. Step 5: Pour the sauce into the skillet with the vegetables and bring to a simmer. Stir in the cornstarch slurry (1/2 tsp cornstarch mixed with 2 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the vegetables.
6. Step 6: Return the tofu to the skillet and stir to coat. Cook for 1 more minute, then garnish with sliced green onions and serve immediately.