Rainbow Vegetable Stir-Fry with Tofu

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Colorful vegetables and crispy tofu simmered in a light soy-ginger sauce, served over steamed rice for a vibrant vegetarian meal. This Asian-inspired vegetarian recipe, ready in about 35 minutes, pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, pressed and cubed firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 cup, sliced (mixed colors) bell peppers
• 1 cup, sliced carrots
• 1 cup snap peas
• 2 cloves, minced garlic
• 1 tsp, grated fresh ginger
• 1/4 cup water
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar

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Instructions

1. Step 1: In a bowl, toss 14 oz cubed tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch; set aside for 5 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated tofu and cook for 5-6 minutes until golden on all sides, then remove and set aside.
3. Step 3: Add 1 cup broccoli florets, 1 cup sliced bell peppers, 1 cup sliced carrots, and 1 cup snap peas to skillet. Stir-fry for 4 minutes until vegetables are crisp-tender.
4. Step 4: Add 2 minced garlic cloves and 1 tsp grated fresh ginger to skillet, and stir-fry for 30 seconds until fragrant.
5. Step 5: In a small bowl, whisk together 1/4 cup water, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sugar; pour into skillet.
6. Step 6: Return tofu to skillet and cook for 2 minutes until sauce thickens and coats vegetables and tofu evenly.