Sesame Tofu Stir-Fry with Mixed Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

Crispy tofu and vibrant vegetables bathed in a savory-sweet sesame sauce, ready in 40 minutes for a satisfying plant-based meal. This Asian-inspired stir-fry recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs extra firm tofu, red bell pepper, yellow bell pepper 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 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: 20 min Serves 4 Asian cuisine 450 cal/serving

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Ingredients

14 oz extra firm tofu
1/2 cup, sliced red bell pepper
1/2 cup, sliced yellow bell pepper
1 cup, julienned carrots
1 cup, trimmed snap peas
3 cloves, minced garlic
1 tbsp, minced ginger
3 tbsp soy sauce
2 tsp sesame oil
1 tbsp cornstarch
2 tbsp water
2 tbsp vegetable oil

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Instructions

Step 1: Press 14 oz extra firm tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Toss the tofu cubes with 1 tbsp cornstarch until evenly coated.
Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tsp sesame oil, and 2 tbsp water.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes per side until golden brown and crispy, then transfer to a plate.
Step 4: Add the 1/2 cup sliced red bell pepper, 1/2 cup sliced yellow bell pepper, and 1 cup julienned carrots to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 5: Add 3 minced garlic cloves and 1 tbsp minced ginger, stirring for 30 seconds until fragrant.
Step 6: Return the tofu to the skillet, pour in the sauce mixture, and cook for 1-2 minutes until sauce thickens and coats all ingredients.
Step 7: Serve immediately over cooked rice.