Structured Text-Inspired Layered Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 colorful stir fry that layers fresh vegetables and tofu with a savory sauce, inspired by the structured programming logic of ST language. This Asian-inspired St. Patrick’s Day recipe, ready in about 30 minutes, pairs firm tofu, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 3 Asian cuisine 280 cal/serving

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Ingredients

200 g, cubed firm tofu
1 medium, julienned carrot
1 medium, sliced into strips red bell pepper
1 cup broccoli florets
2 tbsp soy sauce
1 tbsp sesame oil
2 cloves, minced garlic cloves
1 tsp, grated ginger
1 tsp cornstarch
1/4 cup water
2 tbsp vegetable oil

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Instructions

Step 1: Toss 200 g cubed firm tofu with 1 tsp cornstarch to coat evenly.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add tofu cubes and fry for 4-5 minutes until golden and crispy on all sides. Remove and set aside.
Step 3: Lower heat to medium, add 1 tbsp sesame oil, then 2 minced garlic cloves and 1 tsp grated ginger. Stir-fry for 30 seconds until fragrant.
Step 4: Add 1 julienned carrot, 1 sliced red bell pepper, and 1 cup broccoli florets. Stir-fry for 4 minutes until vegetables are tender-crisp.
Step 5: Mix 2 tbsp soy sauce with 1/4 cup water and pour over vegetables. Return tofu to the wok and toss everything together. Cook for another 2 minutes until sauce thickens and coats the ingredients.
Step 6: Serve hot over steamed rice or noodles.