Total Eclipse Tofu Stir-fry

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 developed and reviewed.

A quick, vibrant stir-fry with crispy tofu and colorful vegetables in a ginger-garlic sauce for a satisfying weeknight meal. This Asian recipe, ready in about 45 minutes, pairs Firm tofu, Broccoli, Red bell pepper 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 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: 20 min Cook: 25 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 firm tofu for 15 minutes to remove excess water (wrap in paper towels, place under a heavy pan). Cut into 1/2-inch cubes and toss with 1 teaspoon cornstarch to coat evenly.
  2. Step 2: In a small bowl, whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced fresh ginger, and 2 minced garlic cloves to create the sauce.
  3. Step 3: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
  4. Step 4: In the same skillet, add 2 tablespoons vegetable oil if needed. Stir-fry 2 cups broccoli florets, 1 diced red bell pepper, and 1 medium grated carrot for 5-6 minutes until crisp-tender.
  5. Step 5: Return tofu to the skillet, pour the sauce over, and stir to coat. Cook for 2 minutes until sauce thickens. Stir in 1 tablespoon sesame oil before serving for a glossy finish.

Related recipes