Stir-Fried Tofu and Vegetable Medley with Ginger

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant, quick-cooking stir-fry featuring firm tofu and seasonal vegetables in a savory ginger-garlic sauce, perfect for busy weeknights. This Asian-inspired one-pot recipe (vegetarian, gluten-free), ready in about 25 minutes, pairs extra-firm tofu, vegetable oil, 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 "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 extra-firm tofu
• 2 tbsp vegetable oil
• 1 tbsp, minced fresh ginger
• 2 cloves, minced garlic
• 1 cup broccoli florets
• 1 cup, sliced carrots
• 1 cup, sliced snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp 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: 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.