Stir-Fried Tofu and Vegetables with Soy-Ginger Glaze

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A colorful medley of tofu and fresh vegetables stir-fried in a savory soy-ginger glaze inspired by regional Asian flavors. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs extra-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 block, pressed and cubed extra-firm tofu
• 2 cups broccoli florets
• 1 medium, sliced into strips red bell pepper
• 1 large, sliced thinly on a bias carrot
• 3 stalks, chopped green onions
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 1/4 cup water
• 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. Add 14 oz cubed extra-firm tofu and fry for 6-8 minutes, turning occasionally until all sides are golden and crisp; remove and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 large thinly sliced carrot; stir-fry for 4-5 minutes until vegetables are bright and tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, 1/4 cup water, and 2 tsp sesame oil until smooth.
5. Step 5: Return the tofu to the wok and pour the soy-ginger sauce over the tofu and vegetables; stir constantly for 2 minutes until the sauce thickens and coats everything evenly.
6. Step 6: Remove from heat, garnish with 3 chopped green onions and 1 tbsp toasted sesame seeds, and serve hot over steamed rice or noodles.