Pivot & Sizzle: Tofu Stir-Fry with a Twist

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Crispy pan-fried tofu tossed with colorful vegetables in a savory-sweet sauce, featuring a quick pivot for even coating. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs cornstarch, divided vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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, pressed and cut into 1-inch cubes firm tofu
• 2 tbsp cornstarch
• 2 tbsp, divided vegetable oil
• 1 cup broccoli florets
• 1, thinly sliced red bell pepper
• 1 cup, sliced mushrooms
• 3 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 cup water
• 2 tbsp, chopped green onions

Instructions

1. Step 1: Toss 14 oz pressed tofu cubes with 2 tbsp cornstarch until evenly coated, then set aside.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Remove and set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the skillet, then add 3 minced garlic cloves and 1 tbsp minced ginger. Stir for 30 seconds until fragrant.
4. Step 4: Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 cup sliced mushrooms. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1/4 cup water. Pour sauce over vegetables and bring to a simmer.
6. Step 6: Return tofu to skillet, toss to coat, and cook for 1-2 minutes until sauce thickens and coats everything evenly. Remove from heat, stir in 2 tbsp chopped green onions, and serve immediately.