Sautéed Tofu and Mixed Vegetables with Spicy Garlic Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant stir-fry combining tender tofu and crunchy vegetables tossed in a savory, spicy garlic sauce, perfect for a quick vegetarian dinner. This Asian-inspired St. Patrick’s Day recipe (vegetarian), ready in about 35 minutes, pairs extra firm tofu, soy sauce, cornstarch 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

• 14 oz extra firm tofu
• 3 tbsp soy sauce
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 medium red bell pepper, sliced
• 1.5 cups broccoli florets
• 1 large carrot, julienned
• 2 scallions, chopped
• 1 tbsp chili garlic sauce
• 1/4 cup water
• 1 tsp brown sugar

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and sauté for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 tbsp sesame oil, then add 4 minced garlic cloves and 1 tbsp minced fresh ginger. Sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 sliced red bell pepper, 1.5 cups broccoli florets, and 1 julienned large carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Step 5: In a small bowl, combine 3 tbsp soy sauce, 1 tbsp chili garlic sauce, 1/4 cup water, and 1 tsp brown sugar. Pour this sauce into the skillet and stir until it thickens slightly, about 2 minutes.
6. Step 6: Return the crispy tofu to the skillet and toss gently to coat with the sauce. Cook together for another 1-2 minutes until heated through.
7. Step 7: Garnish with 2 chopped scallions before serving hot with steamed rice or noodles.