Stir-Fried Tofu and Vegetables in Spicy Miso Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 developed and reviewed.

A vibrant stir-fry featuring crisp vegetables and tofu tossed in a spicy miso sauce, delivering umami and heat in every bite. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz (400 g), drained and cubed firm tofu
1 medium, julienned carrot
1 medium, sliced into strips red bell pepper
1 cup snap peas
2 tbsp vegetable oil
2 tbsp white miso paste
1 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp minced ginger
2 cloves minced garlic
1/4 cup water
1 tsp sesame seeds
2 tbsp chopped scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz cubed firm tofu and stir-fry for 5-6 minutes until golden on all sides. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp minced ginger and 2 cloves minced garlic, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 medium julienned carrot, 1 medium sliced red bell pepper, and 1 cup snap peas; stir-fry for 4 minutes until vegetables are tender-crisp.
Step 4: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp gochujang, 1 tbsp soy sauce, and 1/4 cup water until smooth.
Step 5: Return tofu to the wok and pour the miso sauce over everything. Toss and cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
Step 6: Sprinkle 1 tsp sesame seeds and 2 tbsp chopped scallions on top before serving immediately.