Vegetable Stir-Fry with Tofu and Garlic Ginger Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A colorful medley of crisp vegetables and golden tofu cubes tossed in a fragrant garlic-ginger soy sauce, perfect for a quick and nutritious meal. This Asian-inspired vegetarian recipe, 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 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

• 14 oz, pressed and cut into 1-inch cubes extra firm tofu
• 2 cups broccoli florets
• 1 medium, sliced into thin strips red bell pepper
• 1 large, julienned carrot
• 1 cup snap peas
• 2 tbsp sesame oil
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 1/4 cup low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp dissolved in 2 tbsp water cornstarch
• 2, sliced thinly green onions
• 1 tsp toasted sesame seeds

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Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed tofu and cook for 4-5 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and the dissolved 1 tsp cornstarch mixture. Pour the sauce into the skillet and cook for 1-2 minutes until it thickens and coats the vegetables.
5. Step 5: Return the tofu to the skillet, toss gently to combine and heat through. Garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.