Stir-Fried Tofu with Shredded Carrots and Chili Oil

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 vibrant Asian-inspired stir-fry with crispy tofu, sweet carrots, and a spicy-savory chili oil sauce. This Asian-inspired quick recipe (vegan), ready in about 30 minutes, pairs firm tofu, shredded carrots, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

14 ounces, pressed and cut into 1-inch cubes firm tofu
1 cup shredded carrots
1 cup, cut into small florets broccoli
2 cloves, minced garlic
1 tablespoon, minced ginger
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chili oil
1 teaspoon sesame oil
1 tablespoon vegetable oil
4 cups cooked rice
2 tablespoons, sliced green onions

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Instructions

Step 1: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tofu (14 ounces, pressed and cut into 1-inch cubes) and cook, turning occasionally, until golden brown on all sides (8-10 minutes).
Step 2: Push tofu to one side, add garlic (2 cloves, minced) and ginger (1 tablespoon, minced) to skillet. Sauté for 30 seconds until fragrant.
Step 3: Add shredded carrots (1 cup) and broccoli (1 cup, cut into small florets). Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 4: Whisk together soy sauce (3 tablespoons), rice vinegar (1 tablespoon), and chili oil (2 tablespoons) in a small bowl. Pour sauce over vegetables and tofu, stirring to coat evenly.
Step 5: Add sesame oil (1 teaspoon) and stir for 1 minute. Remove from heat, garnish with green onions (2 tablespoons, sliced), and serve over cooked rice (4 cups).