Vegetable-Loaded Stir Fry with Tofu and Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 colorful Asian stir fry combining crisp vegetables and firm tofu in a savory ginger soy glaze for a wholesome vegetarian meal. This Asian-inspired stir-fry recipe (vegetarian, gluten free option), ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

14 oz, drained and cubed extra-firm tofu
2 cups broccoli florets
1 medium, sliced into strips red bell pepper
1 large, julienned carrot
3, sliced green onions
1 tbsp, minced fresh ginger
2, minced garlic cloves
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp cornstarch
1/4 cup water
1 tbsp honey
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Press and cube 14 oz extra-firm tofu into 1-inch pieces. Heat 2 tbsp vegetable oil in a large wok over medium-high heat and stir fry tofu cubes for 6-7 minutes until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp sesame oil, 1 tbsp minced fresh ginger, and 2 minced garlic cloves. Stir fry for 30 seconds until fragrant.
Step 3: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 large julienned carrot. Stir fry for 5 minutes until vegetables are tender-crisp.
Step 4: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water until smooth.
Step 5: Return tofu to the wok and pour the sauce mixture over everything. Stir fry for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
Step 6: Garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.