Tofu and Vegetable Stir-Fry with Soy-Ginger Sauce

By AislePrompt Editorial · ·

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 vibrant Asian-inspired dish featuring crispy tofu, colorful vegetables, and a tangy soy-ginger sauce served over rice. This Asian-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs firm tofu, broccoli florets, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Press 14 oz tofu for 15 minutes to remove moisture. Cut into 1/2-inch cubes and toss with 1 tbsp sesame oil, 1 tsp soy sauce, and 1/2 tsp salt.
  2. Step 2: Heat a wok or large skillet over high heat. Add 1 tbsp sesame oil, then cook tofu for 3-4 minutes until golden and crispy, stirring occasionally. Transfer to a plate.
  3. Step 3: In the same pan, add 12 oz broccoli florets, 1 diced bell pepper, and 2 julienned carrots. Stir-fry for 5 minutes until tender-crisp.
  4. Step 4: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp honey, and 1/2 tsp black pepper.
  5. Step 5: Pour the sauce into the pan with vegetables and stir to coat. Cook for 2-3 minutes until sauce thickens slightly.
  6. Step 6: Return tofu to the pan and toss to combine. Serve over 1 cup cooked rice.

Related recipes