Sesame-Ginger Stir-Fried Tofu with Broccoli and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu cubes tossed with crunchy broccoli and colorful bell peppers in a savory sesame-ginger sauce. This asian-inspired vegan (vegan, gluten free option) ready in about 35 minutes pairs (1 block) firm tofu cubed, cornstarch, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and press 14 oz firm tofu for 15 minutes to remove excess water. Cut into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp sesame oil to the same skillet. Add 3 cups broccoli florets, 1 large sliced red bell pepper, and 1 large sliced green bell pepper. Stir-fry for 5 minutes until vegetables are tender-crisp.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, sauté for 1 minute until fragrant.
  5. Step 5: In a small bowl, whisk together 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Pour sauce over vegetables and stir well.
  6. Step 6: Return crispy tofu to skillet, toss gently to coat everything in sauce and heat through for 2 minutes.
  7. Step 7: Remove from heat and garnish with 2 tsp toasted sesame seeds and 2 sliced green onions before serving.

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Frequently asked questions

How long does Sesame-Ginger Stir-Fried Tofu with Broccoli and Bell Peppers take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sesame-Ginger Stir-Fried Tofu with Broccoli and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1 block) firm tofu cubed from drying out.

Can I substitute ingredients in Sesame-Ginger Stir-Fried Tofu with Broccoli and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sesame-Ginger Stir-Fried Tofu with Broccoli and Bell Peppers for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sesame-Ginger Stir-Fried Tofu with Broccoli and Bell Peppers vegan?

Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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