Miso-Infused Tofu and Vegetable Stir-Fry

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 savory stir-fry with silken tofu, crisp vegetables, and a rich miso glaze, offering a balance of umami and freshness. This Asian recipe (vegan), ready in about 35 minutes, pairs firm tofu, carrots, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 15 min Serves 4 Japanese cuisine 300 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Heat 1 tbsp oil in a wok or large skillet over medium-high heat, add the tofu cubes, and cook for 5-6 minutes until golden brown on all sides. Remove and set aside.
  2. Step 2: In a small bowl, whisk together 2 tbsp miso paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp minced ginger, and 1/4 cup water.
  3. Step 3: In the same wok, add 1 tbsp oil and stir-fry 1 cup julienned carrots, 1.5 cups broccoli florets, and 1 cup sliced bell peppers for 4-5 minutes until crisp-tender.
  4. Step 4: Add 2 minced garlic cloves and stir-fry for 1 minute until fragrant.
  5. Step 5: Return the tofu to the wok, then pour the miso sauce over and stir to coat. Cook for 2-3 minutes until the sauce thickens and coats the vegetables and tofu.
  6. Step 6: Stir in 1/4 cup sliced green onions and cook for 1 more minute.
  7. Step 7: Serve hot over rice.

Related recipes