Stir-Fried Tofu and Vegetables with Garlic-Soy Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A colorful and nourishing stir-fry featuring firm tofu and fresh vegetables tossed in a savory garlic-soy sauce, perfect for a quick vegan meal. 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 260 calories and feeds 4, 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

• 14 oz block, pressed and cubed into 1-inch pieces firm tofu
• 1 large, julienned carrot
• 1 medium, sliced into thin strips red bell pepper
• 2 cups broccoli florets
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 1/4 cup water
• 2, sliced green onions
• 1 tbsp, toasted sesame seeds

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook, stirring gently for 5-6 minutes, until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 large julienned carrot, 1 medium sliced red bell pepper, and 2 cups broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender-crisp and vibrant.
4. Step 4: Return the tofu to the wok. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp cornstarch, and 1/4 cup water until smooth.
5. Step 5: Pour the soy sauce mixture over the tofu and vegetables, stirring continuously for 2 minutes until the sauce thickens and coats everything evenly.
6. Step 6: Remove from heat, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds, and serve immediately over steamed rice or noodles.