Vegetable Stir-Fry with Tofu or Tempeh

By AislePrompt Editorial · ·

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.

Quick-cooked vegetables and protein of choice, tossed in a savory soy-ginger sauce that’s ready in 22 minutes. This Asian-inspired vegetarian recipe (high protein), ready in about 22 minutes, pairs broccoli, bell peppers, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, 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.

Prep: 10 min Cook: 12 min Serves 2 Asian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 8 oz firm tofu into 1/2-inch cubes. Pat dry with paper towels, then toss with 1 tsp sesame oil and 1/4 tsp salt.
  2. Step 2: Heat 1 tsp sesame oil in a wok over high heat. Add tofu cubes in a single layer and sear for 3 minutes per side until golden, then remove and set aside.
  3. Step 3: Add 1 tbsp minced fresh ginger to the wok, stir for 30 seconds until aromatic. Add 2 cups broccoli florets and 1 cup sliced bell peppers, stir-frying for 4 minutes until crisp-tender.
  4. Step 4: Return tofu to the wok. Add 3 tbsp soy sauce and 1/4 cup water, tossing for 2 minutes until sauce thickens and coats vegetables.

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