Veggie Stir-Fry with Tofu and Soy-Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Pan-seared tofu and crisp vegetables tossed in a tangy soy-ginger sauce, ready in under 20 minutes for a satisfying plant-based meal. This asian-inspired asian (vegetarian, gluten-free) ready in about 35 minutes pairs pressed and cubed firm tofu, cornstarch, divided vegetable oil 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 2 tbsp cornstarch
• 2 tbsp, divided vegetable oil
• 2 cups broccoli florets
• 1, sliced red bell pepper
• 1 cup snap peas
• 1, julienned carrot
• 3 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 cup water
• 1 tbsp mixed with 2 tbsp water (slurry) cornstarch
• 1 tbsp, for garnish sesame seeds

Instructions

1. Step 1: Toss tofu cubes with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 4-5 minutes per side until golden brown, then set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add garlic and ginger, stir for 30 seconds until fragrant.
3. Step 3: Add broccoli, bell pepper, snap peas, and carrots. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
4. Step 4: In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil. Pour over vegetables and stir to combine.
5. Step 5: Return tofu to the skillet and add the cornstarch slurry. Cook for 1-2 minutes, stirring, until the sauce thickens and coats the vegetables and tofu.