Low-Sodium Tofu Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Crisp vegetables and tofu glazed in a savory low-sodium sauce. This asian (low-sodium) ready in about 25 minutes pairs thinly sliced red bell pepper, florets broccoli, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 14 oz, pressed and cut into 1/2-inch cubes firm tofu
• 1, thinly sliced red bell pepper
• 1 cup, florets broccoli
• 1, julienned carrot
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 1 tbsp sesame oil
• 2 tbsp water
• 1 tsp, minced garlic
• 1/2 tsp, minced ginger
• 2 tbsp vegetable oil

Instructions

1. Step 1: Whisk together 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, 1 tbsp sesame oil, and 2 tbsp water in a small bowl.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 5 minutes, stirring occasionally, until golden brown on all sides.
3. Step 3: Add 1 tsp minced garlic, 1/2 tsp minced ginger, 1 cup broccoli florets, and 1 julienned carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Pour in the sauce mixture and stir until thickened and coating vegetables and tofu, about 2 minutes.