Veggie Stir-Fry with Tofu Bites

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A vibrant stir-fry featuring crispy tofu and a medley of fresh vegetables tossed in a savory soy-ginger sauce, ideal for a nutritious vegan meal kids will enjoy. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, broccoli florets, carrot, sliced thinly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 extra-firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 medium carrot, sliced thinly
• 1/2 cup red bell pepper, sliced
• 1/2 cup snap peas
• 2 tbsp vegetable oil
• 2 cloves minced garlic
• 1 tsp grated fresh ginger
• 3 tbsp low-sodium soy sauce
• 1 tbsp maple syrup
• 1 tsp cornstarch
• 2 tbsp water
• 1 tsp sesame seeds
• 2 cups, for serving cooked jasmine rice

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Instructions

1. Step 1: Toss 14 ounces extra-firm tofu cubes with 1 teaspoon cornstarch until evenly coated.
2. Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally, until all sides are golden brown and slightly crispy; remove tofu and set aside.
3. Step 3: In the same skillet, add remaining 1 tablespoon vegetable oil, then sauté 2 cloves minced garlic and 1 teaspoon grated fresh ginger for 30 seconds until fragrant.
4. Step 4: Add 1 cup broccoli florets, 1 medium thinly sliced carrot, 1/2 cup sliced red bell pepper, and 1/2 cup snap peas to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp and vibrant.
5. Step 5: In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon maple syrup, and 2 tablespoons water.
6. Step 6: Return the tofu to the skillet and pour the sauce over the tofu and vegetables, stirring gently to coat everything evenly. Cook for an additional 2 minutes until the sauce thickens and glazes the ingredients.
7. Step 7: Sprinkle 1 teaspoon sesame seeds on top and serve immediately over 2 cups cooked jasmine rice.