Kitchenware Stir-Fry with Tofu and Vegetables

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 vibrant one-pan stir-fry using common kitchen staples, inspired by small housewares auction listings. This Asian-inspired one-pot recipe (vegetarian), ready in about 32 minutes, pairs firm tofu, canola oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 12 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1/2-inch cubes. Pat dry again.
  2. Step 2: Heat 2 tbsp canola oil in a large skillet over high heat until shimmering. Add tofu cubes and sear for 4 minutes without stirring until golden brown on all sides.
  3. Step 3: Push tofu to one side, add 1 tbsp canola oil, then add broccoli, carrots, and red bell pepper. Stir-fry for 3 minutes until vegetables are crisp-tender.
  4. Step 4: Add 2 minced garlic cloves and 1 tsp minced ginger to the skillet, stirring for 30 seconds until fragrant. Immediately pour in 3 tbsp soy sauce and 1 tbsp rice vinegar.
  5. Step 5: Toss everything together, cook for 1 more minute until sauce thickens slightly, then sprinkle with 1 tsp toasted sesame seeds before serving.

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