Soy-Glazed Tofu and Vegetable Stir Fry for Brunch

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A colorful stir fry of firm tofu and crisp vegetables coated in a savory soy glaze, perfect for a nourishing and flavorful brunch. This asian-inspired brunch (vegetarian) ready in about 30 minutes combines extra-firm tofu, drained and cubed, broccoli florets, red bell pepper, sliced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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

• 14 oz (400 g) extra-firm tofu, drained and cubed
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 medium carrot, julienned
• 2 green onions, sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp water
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Press and drain 14 oz extra-firm tofu, then cut into 1-inch cubes.
2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 medium julienned carrot. Stir fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp hoisin sauce, 2 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water until smooth.
6. Step 6: Return the tofu to the skillet and pour the sauce over everything. Stir gently and cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
7. Step 7: Remove from heat, sprinkle 2 sliced green onions and 1 tsp toasted sesame seeds over the top.
8. Step 8: Serve warm, perfect for a filling brunch.