Stir-Fried Tofu with Ginger and Bell Peppers

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Quick-cooked tofu and vegetables in a savory soy-ginger glaze, perfect for a light weeknight meal with crisp-tender textures. This Asian-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, broccoli florets 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, pressed and cubed firm tofu
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 cup, sliced bell peppers
• 1/2 cup, sliced carrots
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp, minced ginger

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 skillet or wok over medium-high heat until shimmering.
2. Step 2: Add 14 oz cubed tofu and stir-fry for 4-5 minutes until golden brown on all sides, then set aside.
3. Step 3: Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1/2 cup sliced carrots to the skillet. Stir-fry for 3 minutes until crisp-tender.
4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp minced ginger. Cook for 2 minutes until vegetables are coated and fragrant.
5. Step 5: Return the tofu to the skillet and toss to combine. Cook for 1 more minute until heated through and flavors meld.