Vegetable Stir-Fry with Tofu and Sesame-Ginger Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A colorful medley of crisp vegetables and golden tofu tossed in a bright sesame-ginger sauce, perfect over steamed rice for a satisfying vegan meal. This Asian-inspired Father’s Day recipe (vegan), ready in about 35 minutes, pairs extra firm tofu, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cubed extra firm tofu
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp, grated fresh ginger
• 3, minced garlic cloves
• 2 cups broccoli florets
• 1 large, sliced red bell pepper
• 1 cup snap peas
• 1 medium, julienned carrot
• 2, sliced green onions
• 1 tbsp toasted sesame seeds
• 4 cups cooked jasmine rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves to make the sauce.
2. Step 2: Heat a large non-stick skillet or wok over medium-high heat. Add cubed 14 oz pressed extra firm tofu and cook for 6-7 minutes, turning occasionally, until golden on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 2 cups broccoli florets, 1 large sliced red bell pepper, 1 cup snap peas, and 1 medium julienned carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
4. Step 4: Return tofu to the skillet, pour the sesame-ginger sauce over, and toss gently to coat everything evenly. Cook for an additional 2 minutes until sauce thickens slightly.
5. Step 5: Serve the tofu and vegetable stir-fry over 4 cups cooked jasmine rice, garnished with 2 sliced green onions and 1 tbsp toasted sesame seeds.