Stir-Fried Garlic Tofu with Mixed Vegetables

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

A vibrant vegan stir-fry combining crispy garlic-infused tofu with a colorful medley of fresh vegetables in a savory soy glaze. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra firm tofu, vegetable oil, garlic cloves 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

14 oz, cubed extra firm tofu
3 tbsp vegetable oil
5 minced garlic cloves
1 1/2 cups broccoli florets
1 large, thinly sliced carrot
1 medium, sliced red bell pepper
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornstarch
1/4 cup water
2 sliced green onions
1/4 tsp black pepper

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Instructions

Step 1: Pat dry 14 oz extra firm tofu and cut into 1-inch cubes. Toss tofu cubes gently with 1 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes and sear for 3-4 minutes on each side until all sides are golden and crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 5 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 1 1/2 cups broccoli florets, 1 large thinly sliced carrot, and 1 medium sliced red bell pepper. Stir-fry vegetables for 4-5 minutes until tender-crisp.
Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp sesame oil, 1/4 cup water, and black pepper. Pour this sauce over the vegetables.
Step 6: Return the crispy tofu cubes to the skillet and toss gently to coat everything in the sauce. Cook for 2 minutes until the sauce thickens and clings to tofu and vegetables.
Step 7: Remove from heat, garnish with 2 sliced green onions, and serve immediately with steamed rice or noodles.