Senary Spiced Stir-Fry with Tofu and Mixed Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant stir-fry featuring tofu and six spices that create a complex, aromatic flavor profile balanced by crisp mixed vegetables. This Asian-inspired Fourth of July recipe (vegan), ready in about 30 minutes, pairs extra-firm tofu, carrot, red bell pepper 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, pressed and cubed into 1-inch pieces extra-firm tofu
• 1 large, julienned carrot
• 1 medium, sliced into thin strips red bell pepper
• 1 cup snap peas
• 1 small, thinly sliced yellow onion
• 3, minced garlic cloves
• 1 tbsp fresh, grated ginger
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp ground black pepper
• 1/8 tsp red chili flakes
• 2 tbsp vegetable oil
• 2, sliced thin for garnish green onions
• 1 tbsp, toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 14 oz cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally until golden and crisp on all sides; remove tofu and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 medium sliced red bell pepper, 1 cup snap peas, and 1 small thinly sliced yellow onion, stir-frying for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Sprinkle in 1/4 tsp each of ground cinnamon, cumin, coriander, turmeric, 1/4 tsp ground black pepper, and 1/8 tsp red chili flakes, stirring quickly to coat vegetables and release spice aromas.
5. Step 5: Return the tofu to the wok and pour in 3 tbsp soy sauce, 2 tbsp sesame oil, and 1 tbsp rice vinegar, tossing everything together and cooking for another 2 minutes until heated through and well combined.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.