Stir-Fried Tofu and Vegetables with Miso-Ginger Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant vegan stir-fry featuring crisp vegetables and tofu glazed in a savory miso-ginger sauce, perfect for a quick nutritious dinner. This asian-inspired super bowl (vegan) ready in about 30 minutes pairs firm tofu, broccoli florets, 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 firm tofu
• 2 cups broccoli florets
• 1 medium, sliced into 1/4-inch strips red bell pepper
• 1 large, julienned carrot
• 3, thinly sliced scallions
• 2 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 tbsp white miso paste
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/4 cup water
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Press 14 oz firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Step 2: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden brown and crispy, then transfer to a plate.
3. Step 3: In the same skillet, add 2 tbsp sesame oil, then toss in 2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 large julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant.
4. Step 4: While vegetables cook, whisk together 2 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 cup water until smooth.
5. Step 5: Return tofu to the skillet with vegetables, pour the miso-ginger sauce over the top, and stir well to coat everything. Cook for another 2 minutes until sauce thickens and coats the tofu and vegetables.
6. Step 6: Remove from heat and sprinkle 3 thinly sliced scallions and 1 tbsp toasted sesame seeds over the dish before serving.