Vegetable Stir-Fry with Tofu and Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A vibrant mix of crisp vegetables and pan-seared tofu tossed in a savory ginger soy glaze for a quick, healthy vegan dinner. This Asian-inspired vegan 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 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.

Ingredients

• 14 oz block, pressed and cubed extra-firm tofu
• 2 cups broccoli florets
• 1 medium, sliced into strips red bell pepper
• 1 large, julienned carrot
• 1 cup snap peas
• 4 cloves, minced garlic cloves
• 2 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 stalks, sliced green onions
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 4-5 minutes, turning occasionally until all sides are golden brown and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 2 tbsp sesame oil. Add 4 minced garlic cloves and 2 tbsp minced fresh ginger, sauté for 1 minute until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 medium red bell pepper sliced into strips, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: While vegetables cook, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup.
5. Step 5: Return tofu to the skillet, pour the soy sauce mixture over everything, and toss to coat. Cook for an additional 2 minutes until the sauce thickens slightly and glazes the tofu and vegetables.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve over steamed rice or noodles if desired.