Zesty Tofu Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant stir-fry packed with crisp vegetables, marinated tofu, and a tangy ginger-soy glaze for a satisfying plant-based meal. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs block, firm tofu, head, cut into florets broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 1 block, firm tofu
• 1 head, cut into florets broccoli
• 2 bell pepper
• 1 carrots
• 1 tbsp, grated ginger
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp olive oil
• 1 tbsp sesame seeds
• 1 tsp salt

Instructions

1. Step 1: Press tofu to remove excess moisture, then cut into 1/2-inch cubes. Marinate in 2 tbsp soy sauce for 15 minutes.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add broccoli and carrots, stir-frying for 4-5 minutes until tender-crisp.
3. Step 3: Add bell pepper and ginger, cooking for 3 minutes until slightly softened. Push vegetables to the sides of the pan.
4. Step 4: Add tofu and soy sauce, stirring to coat. Cook for 5-7 minutes until tofu is golden and crispy. Stir in rice vinegar and salt, then sprinkle with sesame seeds. Serve immediately.