Stir-Fried Tofu and Vegetable Medley with Ginger

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant, quick-cooking stir-fry featuring firm tofu and seasonal vegetables in a savory ginger-garlic sauce, perfect for busy weeknights. This Asian one-pot recipe (vegetarian, gluten-free), ready in about 25 minutes, pairs extra-firm tofu, vegetable oil, and fresh ginger 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 rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 10 min Serves 2 Asian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz extra-firm tofu to remove excess water, then cut into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu cubes and cook for 5 minutes, stirring occasionally, until golden brown on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp minced ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 1 cup broccoli florets, 1 cup sliced carrots, and 1 cup sliced snap peas. Cook for 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  3. Step 3: Return the tofu to the skillet. Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss to coat and cook for 2 more minutes until heated through.

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