Southeast Asian Herb Stir-Fry with Tofu

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

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 quick, vibrant stir-fry featuring firm tofu and seasonal vegetables in a savory-sweet sauce, finished with fresh herbs for a healthy, aromatic meal. This Asian recipe, ready in about 27 minutes, pairs firm tofu, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 12 min Serves 4 Southeast Asian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 block (14 oz), pressed and cubed firm tofu
2 tbsp vegetable oil
1, sliced red bell pepper
1 cup broccoli florets
1 cup, sliced mushrooms
3, sliced green onions
2 cloves, minced garlic
1 tbsp, minced ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp palm sugar
1/4 cup, chopped fresh cilantro
1/4 cup, chopped fresh basil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp palm sugar until sugar dissolves. Set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high. Add 1 red bell pepper sliced, 1 cup broccoli florets, and 1 cup mushrooms. Stir-fry for 5 minutes until vegetables are crisp-tender. Add 2 garlic cloves minced and 1 tbsp fresh ginger minced, stir-fry for 1 minute until fragrant.
Step 3: Add 1 block (14 oz) pressed and cubed firm tofu to wok. Pour in soy sauce mixture and toss to coat. Cook for 3-4 minutes until tofu is heated through and sauce thickens. Stir in 1/4 cup fresh cilantro chopped and 1/4 cup fresh basil chopped. Cook for 1 more minute.