One-Pot Vegetable Stir Fry with Tofu

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A colorful, nutritious vegetable and tofu stir fry made in one pot. This Asian-inspired vegan recipe (vegetarian), ready in about 25 minutes, pairs extra-firm tofu, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 14 oz, drained and cubed extra-firm tofu
• 2 cups broccoli florets
• 1 large, sliced into strips red bell pepper
• 1 large, julienned carrot
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 2 stalks, sliced green onions
• 1 tsp, for garnish sesame seeds

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Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat until shimmering.
2. Step 2: Add 14 oz cubed extra-firm tofu and cook, turning occasionally, for 6-8 minutes until all sides are golden and crisp.
3. Step 3: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet, stirring for 30 seconds until fragrant.
4. Step 4: Toss in 2 cups broccoli florets, 1 large sliced red bell pepper, and 1 large julienned carrot; stir fry for 5 minutes until vegetables are tender-crisp.
5. Step 5: Pour in 3 tbsp soy sauce and stir to coat all ingredients evenly, cooking an additional 2 minutes until sauce thickens slightly.
6. Step 6: Remove from heat, sprinkle 2 sliced green onions and 1 tsp sesame seeds on top before serving.