Vegetarian Stir-Fry with Tofu and Rainbow Vegetables

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A colorful, quick stir-fry packed with crispy tofu and fresh vegetables tossed in a savory garlic-ginger sauce. This Asian fusion recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 cut into 1-inch cubes extra firm tofu
• 1 medium, thinly sliced red bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 1 cup snap peas
• 3, chopped green onions
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water
• 1 tsp for garnish sesame seeds

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Instructions

1. Step 1: Toss 14 oz pressed extra firm tofu cubes with 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes and cook for 4-5 minutes on each side until golden and crispy, then remove and set aside.
2. Step 2: In the same skillet, add 2 tbsp sesame oil. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 thinly sliced red bell pepper, 2 cups broccoli florets, 1 julienned large carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: Return the tofu to the skillet and pour 3 tbsp soy sauce and 1/4 cup water. Stir everything together and cook for 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
5. Step 5: Remove from heat, garnish with 3 chopped green onions and 1 tsp sesame seeds before serving.