No-Name Vegetable Stir Fry with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant stir fry featuring seasonal vegetables and crispy tofu, finished with a simple ginger-garlic sauce. This asian-inspired no cook (gluten free, vegan) ready in about 40 minutes pairs firm tofu, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 14 oz firm tofu
• 2 cups broccoli florets
• 1 cup carrots
• 1 medium red bell pepper
• 3 cloves garlic
• 1 tbsp fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 cups cooked brown rice

Instructions

1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Toss with 1 tbsp cornstarch until evenly coated.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden brown; transfer to a plate.
3. Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Sauté 3 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant.
4. Step 4: Add broccoli florets, 1 cup sliced carrots, and 1 diced red bell pepper. Stir-fry for 5 minutes until crisp-tender.
5. Step 5: Return tofu to skillet. Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss to coat evenly and heat through for 2 minutes.
6. Step 6: Serve immediately over 4 cups cooked brown rice.