Sesame-Glazed Tofu Stir-Fry with Carrot and Bell Pepper Strips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp tofu cubes coated in a sweet-savory glaze, tossed with vibrant vegetables for a satisfying weeknight dinner. This vegetarian (gluten-free, high-protein) ready in about 40 minutes pairs firm tofu, carrots, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 20 min Serves 4 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp cornstarch, and 2 tbsp water to form a paste; toss tofu cubes until evenly coated.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
  3. Step 3: Add 1 cup sliced carrots and 1 cup sliced bell peppers to the skillet. Stir-fry for 3 minutes until crisp-tender, then add 3 minced garlic cloves and 1 tbsp grated ginger. Cook for 1 minute until fragrant.
  4. Step 4: Whisk 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp cornstarch in a small bowl. Pour into skillet and cook for 2 minutes, stirring constantly, until sauce thickens and coats vegetables.
  5. Step 5: Return tofu to skillet and toss to coat in sauce. Cook for 1 more minute, then sprinkle with 2 tbsp chopped green onions. Serve immediately over 2 cups cooked rice.

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Frequently asked questions

How long does Sesame-Glazed Tofu Stir-Fry with Carrot and Bell Pepper Strips take to make?

Total time is about 40 minutes (20 min prep + 20 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-Glazed Tofu Stir-Fry with Carrot and Bell Pepper Strips?

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 firm tofu from drying out.

Can I substitute ingredients in Sesame-Glazed Tofu Stir-Fry with Carrot and Bell Pepper Strips?

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-Glazed Tofu Stir-Fry with Carrot and Bell Pepper Strips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Glazed Tofu Stir-Fry with Carrot and Bell Pepper Strips gluten-free?

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

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