Spiced Vegetable Stir-Fry with Tofu and Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant and healthy vegan stir-fry combining crisp vegetables and tofu tossed in a fragrant ginger-soy glaze, perfect for a quick nutritious meal. This Asian-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 2 cups broccoli florets
• 1 medium, sliced into strips red bell pepper
• 1 large, julienned carrot
• 3, sliced green onions
• 1 tbsp minced fresh ginger
• 2 cloves minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1/4 tsp red pepper flakes
• 1 tsp dissolved in 2 tbsp water cornstarch

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
2. Step 2: In the same pan, add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
4. Step 4: Return the tofu to the pan. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, and 1/4 tsp red pepper flakes. Mix well.
5. Step 5: Pour in 1 tsp cornstarch dissolved in 2 tbsp water and cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
6. Step 6: Garnish with 3 sliced green onions and serve immediately over steamed rice or noodles.