Miso-Tofu Stir-Fry with Broccoli and Rice

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 vegan stir-fry with pan-seared tofu, crisp broccoli, and a quick miso sauce, served over steamed rice for a complete meal. This Japanese-inspired vegan recipe (gluten-free), ready in about 35 minutes, pairs firm tofu, broccoli, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 15 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp sesame oil in a large skillet or wok over medium-high. Add 14 oz pressed and cubed tofu and cook for 4-5 minutes per side until golden brown. Remove and set aside.
  2. Step 2: In the same skillet, add 2 minced garlic cloves and 1 tsp minced ginger. Sauté for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 medium julienned carrot, and stir-fry for 5 minutes until crisp-tender.
  3. Step 3: In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp maple syrup, and 1 tsp cornstarch. Pour over vegetables and toss to coat. Cook for 1 minute until sauce thickens.
  4. Step 4: Return tofu to skillet and stir to coat. Serve over 3 cups cooked white rice, garnished with 2 sliced green onions and 1 tsp sesame seeds.

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