Sautéed Tofu and Vegetable Stir Fry with Garlic Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A quick and easy stir fry featuring crispy tofu and fresh vegetables tossed in a fragrant garlic soy sauce, perfect for a wholesome weeknight dinner. This Asian Fusion-inspired vegan recipe (gluten free option), ready in about 35 minutes, pairs extra firm tofu, cornstarch, vegetable oil 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 rice, quinoa, or a quick salad. 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 cut into 1-inch cubes extra firm tofu
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 2 cups broccoli florets
• 1 large, sliced into thin strips red bell pepper
• 1 medium, julienned carrot
• 4 minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/4 cup water
• 2 sliced for garnish green onions
• 1 tbsp for garnish 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: Toss 14 oz pressed and cubed extra firm tofu with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil. Sauté 4 minced garlic cloves for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 large sliced red bell pepper, and 1 medium julienned carrot. Stir fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/4 cup water. Pour sauce over the vegetables, stirring to coat and cook for 2 minutes until sauce thickens slightly.
5. Step 5: Return tofu to the skillet and toss to combine with vegetables and sauce. Cook for 1 more minute until heated through.
6. Step 6: Serve garnished with 2 sliced green onions and 1 tbsp sesame seeds.