Soy-Ginger Tofu and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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.

Crispy tofu and colorful vegetables in a savory-sweet soy-ginger sauce, ready in 35 minutes. This Asian-inspired vegetarian recipe, ready in about 35 minutes, pairs firm tofu, broccoli florets, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

14 ounces, pressed and cubed firm tofu
2 cups broccoli florets
1 cup, trimmed snap peas
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves, minced garlic
1 teaspoon, grated fresh ginger
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/4 cup, chopped scallions

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Instructions

Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 14 ounces cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides; remove and set aside.
Step 2: Add remaining 1 tablespoon vegetable oil to skillet. Add 2 cloves minced garlic and 1 teaspoon grated fresh ginger, sautéing for 30 seconds until fragrant.
Step 3: Add 2 cups broccoli florets and 1 cup trimmed snap peas, stir-frying for 3 minutes until crisp-tender.
Step 4: Whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/4 cup water in a small bowl. Pour into skillet and add 2 tablespoons cornstarch, stirring until sauce thickens (about 1 minute).
Step 5: Return 14 ounces cooked tofu to skillet, stirring to coat. Cook for 2 more minutes. Garnish with 1/4 cup chopped scallions.