Tofu and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A quick, protein-packed stir-fry with firm tofu, broccoli, bell peppers, and a light soy-ginger sauce. This Asian-inspired vegetarian recipe, ready in about 30 minutes, pairs tofu, broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1 block firm, pressed and cubed tofu
• 1 head, cut into florets broccoli
• 1 red, sliced bell pepper
• 3 tbsp soy sauce
• 2 tbsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves, minced garlic
• 2 cups cooked rice

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 skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden and crispy, stirring occasionally. Remove and set aside.
2. Step 2: In the same skillet, add broccoli and bell pepper. Sauté for 5-7 minutes until tender-crisp. Stir in garlic and cook for 30 seconds.
3. Step 3: In a small bowl, whisk soy sauce, ginger, rice vinegar, and remaining 1 tbsp sesame oil. Pour over the vegetables and stir to coat. Return tofu to the skillet and simmer for 2-3 minutes until heated through.
4. Step 4: Serve over cooked rice, garnished with sesame seeds if desired.