Spring Boot Stir-Fry Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A quick, nutrient-packed bowl featuring stir-fried vegetables, tofu, and a savory soy-ginger glaze. This asian-inspired salads (gluten-free) ready in about 45 minutes pairs cubed Tofu, head, cut into small florets Broccoli, sliced Bell peppers into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, cubed Tofu
• 1 head, cut into small florets Broccoli
• 2, sliced Bell peppers
• 1 cup, julienned Carrots
• 3 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp, grated Ginger
• 1 cup Cooked brown rice

Instructions

1. Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Add 14 oz tofu cubes and cook for 5 minutes until golden, then set aside.
2. Step 2: Add 1 head broccoli florets, 2 bell peppers, and 1 cup julienned carrots to the skillet. Sauté for 5 minutes until tender-crisp.
3. Step 3: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp grated ginger. Pour over the vegetables and tofu, then simmer for 2 minutes until the sauce thickens.
4. Step 4: Serve over 1 cup cooked brown rice, garnished with sesame seeds.