Stir-Fried Tofu and Mixed Vegetables with Sesame-Ginger Sauce

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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.

Crisp tofu cubes stir-fried with colorful vegetables in a fragrant sesame-ginger soy sauce, perfect for a quick vegan dinner. This Asian Fusion-inspired stir-fry recipe (vegan, gluten free option), ready in about 30 minutes, pairs extra-firm tofu, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

14 oz block, pressed and cubed extra-firm tofu
2 tbsp sesame oil
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 cups broccoli florets
1 medium, sliced red bell pepper
1 large, julienned carrot
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp toasted sesame seeds
2, thinly sliced green onions

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
Step 3: Add 2 cups broccoli florets, 1 sliced medium red bell pepper, and 1 julienned large carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
Step 4: Return tofu to the skillet and pour over 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats the tofu and vegetables.
Step 5: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving over rice or noodles.