Stir-Fried Tofu and Seasonal Vegetables with Rice

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant, protein-packed stir-fry with crisp vegetables and a light soy glaze, ready in 35 minutes. This Asian-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1 block (14 oz), pressed and cubed firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups (bell peppers, broccoli, snap peas), sliced mixed vegetables
• 1 tsp, minced ginger
• 2 cups cooked rice
• 1 tbsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 14 oz cubed tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Toss to coat and let sit for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add the tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
3. Step 3: Add 2 cups sliced mixed vegetables and 1 minced tsp ginger to the wok. Stir-fry for 3-4 minutes until crisp-tender.
4. Step 4: Return the tofu to the wok with the vegetables. Add 2 cups cooked rice and 1 tbsp sesame oil. Stir-fry for 2 minutes until heated through and well combined.