Stir-Fried Tofu with Ginger and Garlic and Mixed Vegetables

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant, protein-packed stir-fry with crispy tofu and seasonal vegetables in a fragrant ginger-garlic sauce. This Asian recipe, ready in about 30 minutes, pairs firm tofu, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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 cup carrots
• 1 cup snow peas
• 1 tbsp fresh ginger
• 3 cloves garlic
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Step 2: Heat 1 tbsp sesame oil in a wok over high heat until shimmering.
3. Step 3: Add tofu cubes in a single layer and cook 4-5 minutes until golden on all sides, flipping once.
4. Step 4: Remove tofu and set aside. Add 3 minced garlic cloves and 1 tbsp grated ginger to the wok, stir-frying for 30 seconds until fragrant.
5. Step 5: Add 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup snow peas, stir-frying for 3 minutes until crisp-tender.
6. Step 6: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp cornstarch in a bowl, then pour over vegetables.
7. Step 7: Return tofu to wok, toss to coat, and cook 2 more minutes until sauce thickens and coats vegetables.