Stir-Fried Tofu with Vegetable Medley and Ginger-Soy Sauce

By AislePrompt Editorial · ·

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.

Crisp stir-fried tofu tossed with a colorful mix of regional vegetables in a fragrant ginger-soy sauce, perfect for a wholesome vegan meal. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, carrot, snap peas 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and stir-fry for 6-8 minutes until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same wok, add 1 tbsp minced fresh ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 medium julienned carrot, 1 cup trimmed snap peas, 1 medium sliced bell pepper, and 3 sliced scallions to the wok. Stir-fry vegetables for 4-5 minutes until tender-crisp.
  4. Step 4: Return the tofu to the wok. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Toss everything together and cook for another 2 minutes until the sauce coats the tofu and vegetables evenly.
  5. Step 5: Remove from heat and sprinkle 1 tsp toasted sesame seeds over the dish before serving with steamed rice or noodles.

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