Street-Style Spiced Vegetable Stir Fry with Crispy Tofu

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A quick wok stir fry featuring crisp tofu and colorful vegetables tossed in a savory ginger-soy sauce, perfect for a vibrant street food meal at home. This Asian-inspired street-food recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, drained and cubed, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "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 extra firm tofu, drained and cubed
• 3 tbsp cornstarch
• 4 tbsp vegetable oil
• 1 medium red bell pepper, sliced
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp chili garlic sauce
• 2 scallions, sliced
• 1 tbsp 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: Toss 14 oz cubed extra firm tofu in 3 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Fry tofu cubes in batches for 3-4 minutes per side until golden and crispy. Remove and set aside.
2. Step 2: Add 1 tbsp vegetable oil to the wok along with 3 minced garlic cloves and 1 tbsp grated fresh ginger. Stir-fry for 30 seconds until fragrant.
3. Step 3: Add 1 sliced medium red bell pepper, 2 cups broccoli florets, and 1 julienned medium carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp chili garlic sauce. Pour the sauce over the vegetables and toss to coat.
5. Step 5: Return the crispy tofu to the wok and stir gently to combine and warm through for 1-2 minutes. Garnish with 2 sliced scallions and 1 tbsp sesame seeds before serving.