Veggie Stir-Fry with Tofu and Sesame Ginger Sauce

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Colorful vegetables and crispy tofu stir-fried in a fragrant sesame ginger sauce for a nutritious plant-based meal. This Asian Fusion-inspired vegan recipe, ready in about 35 minutes, pairs extra-firm tofu, sesame oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 extra-firm tofu
• 2 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 3 minced garlic cloves
• 2 cups broccoli florets
• 1 sliced into strips red bell pepper
• 1 large sliced into thin rounds carrot
• 1 cup snap peas
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1 tsp sesame seeds
• 2 sliced for garnish green onions

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 excess moisture from 14 oz extra-firm tofu by wrapping in paper towels and placing a heavy object on top for 15 minutes. Cut tofu into 1-inch cubes.
2. Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 sliced large carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
5. Step 5: In a small bowl, whisk 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water).
6. Step 6: Pour sauce over vegetables, stirring constantly for 2 minutes until sauce thickens and coats the vegetables.
7. Step 7: Return tofu to the skillet and toss gently to combine and heat through.
8. Step 8: Sprinkle with 1 tsp sesame seeds and garnish with 2 sliced green onions before serving.