Soy-Glazed Tofu Stir-Fry with Mixed Vegetables

By AislePrompt Editorial · ·

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 coated in a savory-sweet soy glaze, paired with vibrant mixed vegetables and served over fluffy rice for a satisfying weeknight dinner. This Asian recipe (vegetarian, high-protein), ready in about 30 minutes, pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp minced ginger in a small bowl; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 8-10 minutes, flipping occasionally, until golden and crispy on all sides.
  3. Step 3: Add 3 cups mixed vegetables to the skillet and stir-fry for 5 minutes until crisp-tender.
  4. Step 4: Pour the soy sauce mixture over tofu and vegetables, stirring to coat. Cook for 2-3 minutes until sauce thickens and coats ingredients.
  5. Step 5: Stir in 1 tbsp sesame oil and 1/4 cup sliced green onions, then remove from heat.
  6. Step 6: Serve over 4 cups cooked rice, sprinkled with 1 tbsp sesame seeds for garnish.

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