Stir-Fried Tofu with Mixed Vegetables and Soy-Ginger Glaze

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

Tender cubes of tofu stir-fried with colorful vegetables coated in a savory soy-ginger sauce, perfect for a quick vegetarian meal. This Asian-inspired game-day recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, cornstarch, sesame oil 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 Asian cuisine 280 cal/serving

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Ingredients

14 oz, drained and cut into 1-inch cubes extra firm tofu
2 tbsp cornstarch
2 tbsp sesame oil
1 medium, julienned carrot
1 medium, sliced into thin strips red bell pepper
1 cup broccoli florets
3 stalks, sliced green onions
3 cloves minced garlic
1 tbsp grated fresh ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1/4 cup water

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Instructions

Step 1: Toss 14 oz cubed extra firm tofu with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp sesame oil in a large skillet over medium-high heat and fry tofu for 3-4 minutes per side until golden and crisp; remove and set aside.
Step 2: Add remaining 1 tbsp sesame oil to the skillet. Sauté 3 cloves minced garlic and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
Step 3: Add 1 medium julienned carrot, 1 sliced red bell pepper, and 1 cup broccoli florets. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 4: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water. Pour the sauce into the skillet and bring to a simmer until it thickens slightly, about 2 minutes.
Step 5: Return tofu to the skillet, toss to coat with sauce and vegetables. Cook for another minute to heat through.
Step 6: Garnish with 3 sliced green onions before serving over steamed rice or noodles.