Stir-Fried Tofu with Mixed Vegetables and Miso Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful stir-fry featuring firm tofu and crisp vegetables tossed in a savory miso sauce, perfect for a satisfying vegetarian meal. This Japanese-inspired game-day recipe (vegetarian), ready in about 30 minutes, pairs 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 3, 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.

Prep: 15 min Cook: 15 min Serves 3 Japanese cuisine 280 cal/serving

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Ingredients

14 oz, drained and cut into 1-inch cubes firm tofu
1 medium, julienned carrot
1, thinly sliced red bell pepper
1 cup, trimmed snap peas
2 tbsp sesame oil
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp rice vinegar
2, minced garlic cloves
1 tbsp, grated ginger
3 tbsp water
1 tsp, toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and sauté for 6-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
Step 3: Add 1 julienned carrot, 1 thinly sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 4: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 3 tbsp water until smooth.
Step 5: Return tofu to the skillet and pour the miso sauce over. Toss everything together and cook for 2 more minutes until sauce thickens and coats tofu and vegetables.
Step 6: Remove from heat and sprinkle with 1 tsp toasted sesame seeds before serving.