Rainbow Veggie Stir-Fry with Crispy Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-packed stir-fry with crispy tofu and colorful vegetables in a ginger-scallion sauce. This Asian-inspired vegetarian recipe (vegan, high-protein), ready in about 30 minutes, pairs extra-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 320 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add 14 oz cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp minced ginger, and 2 tbsp white scallion parts until combined.
  3. Step 3: Push tofu to one side of the wok, then add 1.5 cups broccoli florets, 1 sliced red bell pepper, and 1 cup julienned carrots. Stir-fry for 4 minutes until vegetables are crisp-tender.
  4. Step 4: Add the sauce mixture and 1 tbsp cornstarch, then toss everything together for 1 minute until the sauce thickens and coats the vegetables and tofu evenly.
  5. Step 5: Garnish with remaining 2 tbsp green scallions and serve immediately.

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