Stir-Fried Senary Vegetable Medley with Tofu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A colorful stir-fry showcasing six vibrant vegetables and firm tofu, tossed in a savory ginger-soy sauce for a nourishing vegan meal. This asian-inspired summer cookout (vegan, gluten free) ready in about 30 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 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, pressed and cut into 1-inch cubes extra firm tofu
• 1 cup broccoli florets
• 1 medium, sliced into thin strips red bell pepper
• 1 cup, trimmed snap peas
• 1 large, julienned carrot
• 1 cup, halved lengthwise baby corn
• 1 cup, sliced shiitake mushrooms
• 1 tbsp, minced ginger
• 3 cloves, minced garlic
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1/4 cup water
• 1 tsp dissolved in 2 tsp water cornstarch
• 2, sliced diagonally green onions
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 14 oz cubed extra firm tofu and stir-fry for 4-5 minutes until golden on all sides; remove tofu and set aside.
2. Step 2: In the same wok, add 1 tbsp minced ginger and 3 minced garlic cloves, stirring for 30 seconds until fragrant but not burnt.
3. Step 3: Add 1 cup broccoli florets, 1 sliced red bell pepper, 1 cup snap peas, 1 julienned carrot, 1 cup halved baby corn, and 1 cup sliced shiitake mushrooms; stir-fry for 4 minutes until vegetables are tender-crisp.
4. Step 4: Pour in 3 tbsp soy sauce, 2 tsp sesame oil, and 1/4 cup water; stir to combine, then slowly add the 1 tsp cornstarch slurry, cooking for 1-2 minutes until the sauce thickens and coats the vegetables.
5. Step 5: Return the tofu to the wok, gently tossing to combine and heat through, then garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.