Mandarin-Infused 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 drafted and published.

A colorful, aromatic stir fry featuring firm tofu and seasonal vegetables in a bright ginger-scallion sauce. This Asian-inspired quick recipe (vegan, gluten-free), ready in about 32 minutes, pairs firm tofu, vegetable oil, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 12 min Serves 3 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Step 2: Add 14 oz cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Push tofu to one side, add 1 tbsp minced ginger and 2 sliced white scallion parts, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 2 cups chopped bok choy, 1 cup julienned carrots, and 1 cup trimmed snow peas. Stir-fry for 4 minutes until vegetables are crisp-tender.
  5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water. Pour over vegetables and tofu, stirring until sauce thickens and coats all ingredients (about 1 minute).
  6. Step 6: Stir in 1 sliced green scallion part, then serve immediately.

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