Stir-Fried Tofu with Seasoned Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A quick, plant-based meal with crispy tofu and vibrant vegetables in a savory-sweet sauce. This asian (vegetarian, high-protein) ready in about 35 minutes pairs firm tofu, broccoli, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1 cup broccoli
• 1/2 cup carrots
• 1/2 cup bell pepper
• 2 cloves garlic
• 1 tbsp ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tbsp vegetable oil

Instructions

1. Step 1: Press 14 oz firm tofu between paper towels for 10 minutes to remove moisture, then cut into 1-inch cubes. Toss with 1 tsp cornstarch until evenly coated.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden brown and crispy, then transfer to a plate.
3. Step 3: Add 1 tbsp vegetable oil to the skillet, then add 2 minced garlic cloves and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant, then add 1 cup chopped broccoli, 1/2 cup julienned carrots, and 1/2 cup sliced bell pepper. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant green.
4. Step 4: Return tofu to skillet. Add 3 tbsp soy sauce and 1 tbsp rice vinegar, stirring to coat everything evenly. Cook for 1 minute until sauce thickens and coats the vegetables.