Transforming Vegetable Stir-Fry with Tofu

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant stir-fry where tofu and vegetables transform rapidly under high heat, creating a colorful, nutrient-packed dish. This Asian fusion recipe, ready in about 35 minutes, pairs firm tofu, soy sauce, rice vinegar 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

• 1 block (14 oz), pressed and cubed firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups, florets broccoli
• 1, sliced red bell pepper
• 1, julienned carrot
• 1 cup snap peas
• 2 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 1/4 cup vegetable broth

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Instructions

1. Step 1: In a bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp cornstarch to make a marinade. Add tofu cubes and marinate for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
3. Step 3: Add marinated tofu and stir-fry for 5 minutes until golden brown on all sides. Remove and set aside.
4. Step 4: In the same wok, add 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Add 2 cups broccoli, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas. Stir-fry for 5 minutes until vegetables are crisp-tender.
6. Step 6: Return tofu to wok, add 1/4 cup vegetable broth, and stir to combine. Cook for 1-2 minutes until sauce thickens and coats vegetables.