Instant Collaboration Stir-Fry with Crispy Tofu

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A lightning-fast stir-fry where crispy tofu and vibrant vegetables come together in perfect harmony. This Asian-inspired quick recipe (vegan, gluten-free), ready in about 27 minutes, pairs extra-firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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

• 14 oz, pressed and cubed extra-firm tofu
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tsp cornstarch
• 1 tsp sesame oil
• 2 cups, cut into florets broccoli
• 1 cup, thinly sliced carrots
• 3, sliced green onions
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Toss 14 oz cubed tofu with 2 tsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat and cook tofu in a single layer for 4 minutes per side until golden and crisp.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil. Set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry 2 cups broccoli and 1 cup sliced carrots for 4 minutes until bright green and crisp-tender. Add 3 sliced green onions and cook for 1 minute more.
4. Step 4: Return tofu to skillet, pour sauce over everything, and toss for 2 minutes until sauce thickens and glazes the vegetables.