Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Sauce

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A vibrant vegan stir fry featuring crisp vegetables and tofu tossed in a savory ginger-soy glaze. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, broccoli florets, and red bell pepper, sliced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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, pressed and cubed
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 large carrot, julienned
• 3 stalks green onions, chopped
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok 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 crisp. Remove tofu and set aside.
2. Step 2: In the same wok, add 1 tbsp grated fresh ginger and 3 minced garlic cloves, stirring for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot, stir-frying for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Return tofu to the wok, then pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Toss everything together for 2 minutes until sauce thickens slightly and coats ingredients.
5. Step 5: Remove from heat, garnish with 3 chopped green onions and 1 tsp toasted sesame seeds before serving.