Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A vibrant medley of sautéed tofu and crisp vegetables tossed in a fragrant ginger soy glaze, perfect for a quick vegan dinner. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs extra firm tofu, sesame oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 into 1-inch pieces extra firm tofu
• 2 tbsp sesame oil
• 2 cups broccoli florets
• 1 medium, sliced into thin strips red bell pepper
• 1 large, julienned carrot
• 3, sliced green onions
• 1 tbsp grated fresh ginger
• 3 cloves minced garlic cloves
• 1/4 cup low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1/4 tsp optional red pepper flakes
• 1 tsp for garnish sesame seeds

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, then add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Sauté vegetables for 4-5 minutes until tender-crisp.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 tsp red pepper flakes if using. Bring to a simmer.
5. Step 5: Mix 1 tsp cornstarch dissolved in 2 tbsp water into the sauce, stirring until it thickens and coats the vegetables, about 1-2 minutes.
6. Step 6: Return the tofu to the skillet, toss gently to combine and heat through for 1 minute. Garnish with 3 sliced green onions and 1 tsp sesame seeds before serving.