Stir-Fry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A vibrant vegan stir-fry packed with tofu and colourful vegetables in a balanced mix of flavours and textures. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, sesame oil, and broccoli florets for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 extra-firm tofu, pressed and cubed
• 2 tbsp sesame oil
• 1 cup broccoli florets
• 1 medium red bell pepper, sliced into strips
• 1 large carrot, julienned
• 1/2 cup snap peas
• 3 cloves minced garlic
• 1 tbsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp dissolved in 2 tbsp water cornstarch
• 2 tbsp for garnish chopped green onions
• 1 tsp for garnish sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 6-7 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Add 3 cloves minced garlic and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 cup broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, and 1/2 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Return tofu to the skillet and toss to combine.
5. Step 5: Pour in 1 tsp cornstarch dissolved in 2 tbsp water, stir continuously for 1-2 minutes until sauce thickens and coats the tofu and vegetables.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped green onions and 1 tsp sesame seeds before serving.