Stir-Fried Tofu and Vegetables with Ginger-Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A quick and healthy stir-fry with firm tofu and crisp vegetables in a savory ginger-soy glaze. This asian-inspired vegetarian ready in about 35 minutes blends pressed and cubed firm tofu, cut into florets broccoli, sliced bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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, pressed and cubed firm tofu
• 1.5 cups, cut into florets broccoli
• 1, sliced bell pepper
• 1, julienned carrot
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 14 oz pressed and cubed firm tofu and cook for 5 minutes until golden on all sides, then set aside.
2. Step 2: Add 1.5 cups broccoli florets, 1 sliced bell pepper, and 1 julienned carrot to the wok, stir-frying for 4 minutes until crisp-tender. Add 2 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water. Pour the sauce over the vegetables and tofu, stirring constantly until the sauce thickens and coats the ingredients, about 2 minutes.