Stir-Fried Tofu with Seasonal Vegetables and Ginger-Soy Sauce

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

A colorful Asian-inspired stir fry with crispy tofu and fresh seasonal vegetables tossed in a fragrant ginger-soy sauce. This Asian Fusion-inspired vegetarian recipe, 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 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 into 1-inch pieces firm tofu
• 1 medium, julienned carrot
• 1 medium, sliced into thin strips red bell pepper
• 1 cup, trimmed snap peas
• 3 stalks, chopped green onions
• 1 tbsp, minced fresh ginger
• 3, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp, toasted sesame seeds

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Instructions

1. Step 1: Toss 14 oz pressed and cubed firm tofu in 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp minced fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant. Add 1 medium julienned carrot, 1 medium sliced red bell pepper, and 1 cup trimmed snap peas. Stir-fry vegetables for 4-5 minutes until crisp-tender.
3. Step 3: Return tofu to the skillet and pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tsp sesame oil. Stir well to coat tofu and vegetables. Mix 2 tbsp water with remaining cornstarch if needed to thicken the sauce; cook for 1-2 minutes until sauce thickens and coats all ingredients.
4. Step 4: Remove from heat, sprinkle with 3 chopped green onions and 1 tsp toasted sesame seeds. Serve immediately over steamed rice or noodles.