Stir-Fried Sesame Tofu with Diverse Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A colorful stir-fry combining crispy tofu with a medley of vegetables and a sesame-soy glaze. This asian-inspired vegan ready in about 30 minutes pairs extra firm tofu, cornstarch, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Ingredients

• 14 oz, pressed and cubed into 1-inch pieces extra firm tofu
• 3 tbsp cornstarch
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 medium, sliced red bell pepper
• 1 large, julienned carrot
• 1 cup snap peas
• 4, minced garlic cloves
• 1 tbsp fresh, grated ginger
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• 2, sliced thin for garnish scallions

Instructions

1. Step 1: Toss 14 oz pressed extra firm tofu cubes with 3 tbsp cornstarch until fully coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat and fry tofu for 3-4 minutes per side until crispy and golden. Remove tofu and set aside.
2. Step 2: In the same skillet, heat 2 tbsp sesame oil over medium heat. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant.
3. Step 3: Add 1 cup broccoli florets, 1 sliced medium red bell pepper, 1 julienned large carrot, and 1 cup snap peas. Stir-fry vegetables for 5-6 minutes until tender-crisp.
4. Step 4: Stir together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey in a small bowl. Pour sauce over vegetables and add tofu back into the skillet. Toss gently to coat everything in the sauce and cook for an additional 2 minutes.
5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 sliced scallions on top. Serve immediately over steamed rice or noodles if desired.