Savory Stir-Fried Tofu with Seasonal Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant dish featuring firm tofu and crisp vegetables coated in a light soy-ginger glaze, ready in 35 minutes. This Asian-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs Tofu, Broccoli florets, Snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz tofu cubes dry with paper towels, then toss with 1 tsp cornstarch until evenly coated; set aside.
  2. Step 2: Heat 1 tbsp cooking oil in a large skillet over medium-high heat until shimmering. Add tofu and cook for 3-4 minutes per side until golden brown, then remove and set aside.
  3. Step 3: Add remaining 1 tbsp cooking oil to skillet, then stir in 2 minced garlic cloves and 1 tbsp minced ginger; cook for 30 seconds until fragrant.
  4. Step 4: Add 1.5 cups broccoli florets, 1 cup snow peas, and 1/2 cup julienned carrots; stir-fry for 4-5 minutes until vegetables are crisp-tender.
  5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water in a small bowl. Pour over vegetables and stir until sauce thickens and coats them, about 1 minute.
  6. Step 6: Return tofu to skillet, toss to coat in sauce, and cook for 1 minute. Serve immediately over 4 cups cooked rice.

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