Tofu and Vegetable Stir-Fry with Sesame-Ginger Sauce

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant, protein-packed stir-fry with crispy tofu and crisp vegetables in a glossy sesame-ginger sauce, ready in 30 minutes. This Asian-inspired quick recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 14 oz firm tofu
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1/2 tsp fresh ginger
• 1/2 tsp minced garlic
• 2 tbsp vegetable oil
• 2 cups cooked rice

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Instructions

1. Step 1: Press 14 oz firm tofu, cut into 1-inch cubes, then toss with 2 tbsp cornstarch and 1 tbsp vegetable oil.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat; cook tofu for 4-5 minutes per side until golden, removing and setting aside.
3. Step 3: Stir-fry 1 cup broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas for 3 minutes until crisp-tender.
4. Step 4: In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey, 1/2 tsp grated ginger, and 1/2 tsp minced garlic.
5. Step 5: Return tofu to skillet, add sauce, and toss until coating vegetables and sauce thickens, 2 minutes.
6. Step 6: Serve immediately over 2 cups cooked rice.