Stir-Fried Mixed Vegetables and Tofu with Ginger and Garlic

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Vibrant vegetables and tofu stir-fried in a savory ginger-garlic sauce, ready in 25 minutes. This Asian recipe (vegetarian), ready in about 25 minutes, pairs Firm tofu, Broccoli florets, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Firm tofu
• 2 cups Broccoli florets
• 1 cup Carrots
• 1 cup Bell peppers
• 3 cloves Garlic
• 1 tbsp Ginger
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 tbsp Vegetable oil
• 2 cups Cooked rice

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

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp cornstarch, and 2 tbsp water to make a sauce.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 5 minutes until golden on all sides. Remove and set aside.
3. Step 3: Add 1 cup julienned carrots and 1 cup sliced bell peppers to the skillet. Stir-fry for 3 minutes. Add 2 cups broccoli florets and 3 minced garlic cloves, stir-frying for 2 more minutes until vegetables are crisp-tender.
4. Step 4: Return tofu to the skillet. Pour in the sauce mixture and stir until it thickens and coats the vegetables and tofu, about 1 minute. Serve over 2 cups cooked rice.