Tofu and Vegetable Stir-Fry with Soulful Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant stir-fry featuring crispy tofu and colorful vegetables tossed in a fragrant ginger-soy glaze that channels soulful energy and balance. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, cornstarch, and canola oil for a weeknight-friendly dinner. Each serving lands at about 280 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 "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 block extra-firm tofu
• 3 tbsp cornstarch
• 3 tbsp canola oil
• 1 medium red bell pepper sliced
• 2 cups broccoli florets
• 1 large carrot julienned
• 3 stalks green onions chopped
• 2 tsp fresh ginger grated
• 2 cloves garlic minced
• 1/4 cup low sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Drain and press 14 oz block of extra-firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the cubes evenly with 3 tbsp cornstarch to coat.
2. Step 2: Heat 3 tbsp canola oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes without moving until golden and crisp on one side. Flip and cook another 3-4 minutes until all sides are crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 sliced red bell pepper, 2 cups broccoli florets, and 1 large julienned carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
4. Step 4: Add 3 chopped green onions, 2 tsp grated fresh ginger, and 2 minced garlic cloves to the vegetables and stir for 1 minute until fragrant.
5. Step 5: In a small bowl, whisk together 1/4 cup low sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil.
6. Step 6: Return the crispy tofu to the skillet and pour the ginger-soy glaze over all. Toss gently and cook for 2-3 minutes until the sauce thickens slightly and coats the tofu and vegetables.
7. Step 7: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the stir-fry before serving hot.