Real Asian Stir-Fry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A quick, colorful stir-fry combining crispy tofu, vibrant vegetables, and umami-rich soy sauce for a balanced Asian-inspired meal. This Asian recipe, ready in about 40 minutes, pairs tofu, broccoli, bell peppers 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.

Ingredients

• 1 block, cubed tofu
• 1 head, cut into florets broccoli
• 2, sliced bell peppers
• 1, julienned carrots
• 3 tbsp soy sauce
• 3 garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp olive oil
• 1 cup, cooked rice
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until aromatic.
2. Step 2: Add 1 cup cooked rice to the skillet, stirring to coat with the garlic-ginger mixture. Cook for 2 minutes until lightly toasted.
3. Step 3: Add 1 block tofu, 1 head broccoli, 2 bell peppers, and 1 julienned carrot. Stir-fry for 5-7 minutes until the vegetables are crisp-tender and the tofu is golden.
4. Step 4: Pour in 3 tbsp soy sauce and stir to coat. Cook for 2-3 minutes until the sauce thickens and coats the ingredients.
5. Step 5: Serve immediately, garnished with 1 tbsp sesame seeds and additional soy sauce if desired.