Vegetable Stir-Fry with Tofu and Soy Sauce

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant stir-fry featuring crispy tofu and fresh vegetables in a savory soy sauce glaze, ready in 35 minutes. This Asian-inspired vegetarian recipe, ready in about 35 minutes, pairs firm tofu, vegetable oil, 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

• 8 oz firm tofu
• 2 tbsp vegetable oil
• 1 red bell pepper
• 1 cup broccoli florets
• 1 cup snap peas
• 3 garlic cloves
• 1 tbsp fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp water

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

Instructions

1. Step 1: Press 8 oz cubed firm tofu to remove excess moisture, then heat 2 tbsp vegetable oil in a wok over high heat. Add tofu and stir-fry for 5 minutes until golden on all sides, then set aside.
2. Step 2: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup snap peas to the wok. Stir-fry for 4 minutes until crisp-tender.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water in a small bowl. Pour over vegetables and tofu, stirring until sauce thickens and coats everything evenly, about 2 minutes.