Stir-Fried Tofu and Seasonal Vegetables with Garlic-Ginger Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A quick and vibrant stir-fry featuring tofu and mixed vegetables in a savory garlic-ginger sauce, perfect for weeknight dinners. This Vietnamese recipe (vegetarian), ready in about 30 minutes, pairs Firm tofu, Bell pepper, Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 200g Firm tofu
• 1 medium (100g) Bell pepper
• 1 medium (50g) Carrot
• 100g Broccoli
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Cornstarch
• 2 tbsp Water
• 1 tbsp Vegetable oil

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Instructions

1. Step 1: In a small bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water to make sauce.
2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat. Add 200g cubed tofu and stir-fry for 3-4 minutes until golden brown. Transfer to a plate.
3. Step 3: Add a splash of oil to the wok. Add 3 minced garlic cloves and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
4. Step 4: Add 100g sliced bell pepper, 50g julienned carrot, and 100g broccoli florets. Stir-fry for 4-5 minutes until crisp-tender.
5. Step 5: Return tofu to the wok. Pour in sauce and stir-fry for 1-2 minutes until sauce thickens and coats ingredients.