Soy-Ginger Tofu Stir-fry with Bell Peppers
A vibrant, protein-packed stir-fry with crispy tofu and colorful vegetables, ready in 25 minutes. This Asian recipe (vegetarian), ready in about 25 minutes, pairs Firm tofu, Bell peppers, Broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.
Ingredients
- 8 oz Firm tofu
- 1 large Bell peppers
- 1 cup Broccoli
- 2 tbsp Soy sauce
- 1 tbsp Fresh ginger
- 2 cloves Garlic
- 1 tsp Sesame oil
- 1 tsp Cornstarch
- 1 tbsp Vegetable oil
The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tsp sesame oil, and 1 tsp cornstarch to make the sauce.
- Step 2: Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add 8 oz cubed tofu and cook for 5 minutes, turning occasionally, until golden and crispy.
- Step 3: Add 1 cup broccoli florets and 1 large sliced bell pepper to the wok, stir-frying for 3-4 minutes until vegetables are crisp-tender. Pour the sauce over everything and cook for 2 more minutes until sauce thickens and coats all ingredients.
