Quick Stir-Fry with Tofu and Colorful Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant, quick stir-fry packed with protein-rich tofu and colorful vegetables. This asian-inspired vegetarian ready in about 30 minutes pairs extra-firm tofu, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, 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 block, pressed and cut into 1-inch cubes extra-firm tofu
• 2 tbsp sesame oil
• 3 cloves, minced garlic cloves
• 1 tbsp, finely grated fresh ginger
• 1 medium, sliced into thin strips red bell pepper
• 1 cup, trimmed snap peas
• 1 large, julienned carrot
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2, thinly sliced green onions
• 1 tbsp toasted sesame seeds
• 2 cups cooked jasmine rice

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp sesame oil, then sauté 3 minced garlic cloves and 1 tbsp finely grated fresh ginger for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red bell pepper, 1 cup snap peas, and 1 julienned large carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Return tofu to the skillet, then stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Cook for 2 more minutes until sauce thickens slightly and coats the tofu and veggies.
5. Step 5: Remove from heat, sprinkle 2 thinly sliced green onions and 1 tbsp toasted sesame seeds over the dish. Serve immediately over 2 cups cooked jasmine rice.