Vegetarian Stir-Fry with Tofu

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 drafted and published.

A quick, colorful stir-fry featuring crispy tofu, broccoli, and bell peppers in a savory soy-ginger sauce. This Asian-inspired vegetarian recipe, ready in about 35 minutes, pairs Tofu, Broccoli, Bell peppers 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 14 oz tofu into 1/2-inch cubes and toss with 1/2 tsp salt. Press for 15 minutes to drain excess liquid.
  2. Step 2: Heat 1 tbsp oil in a wok over high heat. Add 1 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1/2 cup water and 3 tbsp soy sauce. Cook for 2 minutes, then add 1.5 lbs broccoli florets and 2 cups bell pepper slices. Stir-fry for 5 minutes until tender-crisp.
  4. Step 4: Toss in tofu cubes, 1 tsp brown sugar, and 1/4 tsp black pepper. Cook for 3-4 minutes until tofu is golden and coated in sauce. Serve immediately.

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