Stir-Fried Tofu and Rainbow Vegetables with Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A colorful, protein-rich stir-fry with firm tofu and seasonal vegetables in a savory ginger-soy glaze. This Asian recipe (vegan), ready in about 25 minutes, pairs firm tofu, vegetable oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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 1/2-inch pieces firm tofu
• 2 tbsp vegetable oil
• 1 medium, julienned (about 1 cup) carrot
• 1 cup florets broccoli
• 1, sliced red bell pepper
• 2, sliced green onions
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp, grated fresh ginger
• 1/2 tsp cornstarch
• 1/4 cup water
• 2 cups, cooked brown rice

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add tofu cubes and cook for 5 minutes until golden on all sides; set aside.
2. Step 2: Add carrot, broccoli, and red bell pepper to the skillet; stir-fry for 4 minutes until crisp-tender.
3. Step 3: Whisk soy sauce, rice vinegar, grated ginger, cornstarch, and water in a small bowl until smooth. Pour into skillet and cook for 1-2 minutes until sauce thickens and coats vegetables.
4. Step 4: Return tofu to skillet with green onions; stir-fry for 1 minute until heated through.
5. Step 5: Serve immediately over 2 cups cooked brown rice.