Rainbow Vegetable and Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A colorful stir-fry with crisp vegetables and tofu, glazed with a sweet-and-savory sauce. This Asian recipe (vegetarian), ready in about 40 minutes, pairs tofu, bell peppers, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1 block (14 oz) tofu
• 2 medium (each cut into 1/2-inch strips) bell peppers
• 1 head (cut into florets) broccoli
• 2 medium (julienned) carrots
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp (grated) ginger
• 2 cloves (minced) garlic
• 1 tbsp mixed with 2 tbsp water cornstarch
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press tofu to remove moisture, then cut into 1/2-inch cubes. Heat 1 tbsp oil in a wok or skillet over high heat. Add tofu and cook 3-4 minutes until golden; remove and set aside.
2. Step 2: In the same pan, add remaining oil, then stir-fry bell peppers, broccoli, and carrots for 4-5 minutes until crisp-tender.
3. Step 3: Whisk soy sauce, honey, vinegar, ginger, and garlic. Add to pan with vegetables; stir to coat. Stir in cornstarch slurry and cook 2-3 minutes until sauce thickens.
4. Step 4: Return tofu to pan; toss to combine. Sprinkle with sesame seeds and serve immediately.