Soy-Gluten Stir-Fried Tofu and Veggies

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Quick and savory tofu stir-fry with crunchy vegetables and a rich soy-based sauce. This Chinese-inspired stir-fry recipe, ready in about 35 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 420 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

• 14 oz firm tofu
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1 cup carrots
• 1/2 cup red bell pepper
• 3 tbsp green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes. Toss tofu with 1 tbsp cornstarch until evenly coated.
2. Step 2: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp cornstarch in a small bowl.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add tofu and stir-fry for 4-5 minutes until golden brown on all sides. Remove and set aside.
4. Step 4: Add broccoli, carrots, and bell pepper to the hot skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Step 5: Return tofu to the skillet, pour in the sauce mixture, and toss until the sauce thickens and coats all ingredients (about 2 minutes). Stir in 3 tbsp chopped green onions.
6. Step 6: Serve immediately over steamed rice.