Stir-Fried Asian Tofu with Seasonal Vegetables and Garlic Soy Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

A colorful, healthy stir-fry featuring crispy tofu and fresh vegetables tossed in a savory garlic soy sauce, perfect for a quick weeknight dinner. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra-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 3, 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra-firm tofu
2 cups broccoli florets
1 medium, thinly sliced red bell pepper
1 large, julienned carrot
4 minced garlic cloves
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 tablespoon cornstarch
1/4 cup water
2 sliced for garnish green onions
1 teaspoon for garnish sesame seeds

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Instructions

Step 1: Toss 14 oz extra-firm tofu cubes with 1 tablespoon cornstarch until lightly coated. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 6-8 minutes, turning occasionally, until edges are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tablespoon sesame oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 3: Add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 julienned large carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 4: Return tofu to the skillet and pour in a sauce made by mixing 3 tablespoons soy sauce with 1/4 cup water. Cook for 2 more minutes, stirring gently until sauce thickens and coats the tofu and vegetables.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 teaspoon sesame seeds before serving immediately.