Stir-Fried Tofu and Vegetables with Miso-Ginger Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant vegan stir fry featuring crisp tofu and fresh vegetables tossed in a savory miso-ginger sauce, perfect for a quick, nourishing meal. This Asian-inspired Super Bowl recipe (vegan), ready in about 35 minutes, pairs extra-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 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 extra-firm tofu
• 1 medium carrot
• 1 medium red bell pepper
• 2 cups broccoli florets
• 3 stalks green onions
• 1 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 2 tbsp white miso paste
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 3 tbsp water

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Instructions

1. Step 1: Drain and press 14 oz extra-firm tofu for 15 minutes, then cut into 1-inch cubes.
2. Step 2: Peel and julienne 1 medium carrot, deseed and slice 1 medium red bell pepper into thin strips, chop 2 cups broccoli florets into bite-size pieces, and slice 3 green onions thinly, separating whites and greens.
3. Step 3: In a small bowl, whisk together 2 tbsp white miso paste, 3 tbsp soy sauce, 1 tbsp rice vinegar, 3 tbsp water, and 1 tbsp minced fresh ginger until smooth.
4. Step 4: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add tofu cubes and stir-fry for 5-6 minutes until golden and slightly crisp on all sides, then remove tofu and set aside.
5. Step 5: In the same wok, add 2 tbsp sesame oil and sauté 3 cloves minced garlic and the white parts of green onions for 30 seconds until fragrant.
6. Step 6: Add carrot, red bell pepper, and broccoli florets, stir-frying for 4-5 minutes until vegetables are tender-crisp.
7. Step 7: Return tofu to the wok and pour in the miso-ginger sauce. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats all ingredients.
8. Step 8: Remove from heat, garnish with green parts of sliced green onions and 1 tbsp toasted sesame seeds before serving.