Asian-Style Stir-Fried Tofu with Mixed Vegetables
Quick-cooked tofu and colorful vegetables in a ginger-scallion sauce, reflecting America's embrace of global culinary traditions. This asian-inspired one pot ready in about 30 minutes pairs block (14 oz), pressed and cubed tofu, vegetable oil, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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 (14 oz), pressed and cubed tofu
- 2 tbsp vegetable oil
- 1 tbsp, minced ginger
- 3, thinly sliced scallions
- 1 cup, florets broccoli
- 1 cup, matchstick-cut carrots
- 1, thinly sliced bell peppers
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 block (14 oz) pressed and cubed tofu, cooking for 8 minutes until golden on all sides, then remove and set aside.
- Step 2: In the same wok, stir-fry 1 tbsp minced ginger and 3 thinly sliced scallions for 1 minute until fragrant.
- Step 3: Add 1 cup broccoli florets, 1 cup matchstick carrots, and 1 thinly sliced bell pepper. Stir-fry for 4 minutes until vegetables are crisp-tender.
- Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water. Pour mixture over vegetables, stirring until sauce thickens and coats the pan.
- Step 5: Return tofu to the wok, tossing to coat evenly. Cook for 2 more minutes until heated through. Serve immediately over rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian-Style Stir-Fried Tofu with Mixed Vegetables take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asian-Style Stir-Fried Tofu with Mixed Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Asian-Style Stir-Fried Tofu with Mixed Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asian-Style Stir-Fried Tofu with Mixed Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Asian-Style Stir-Fried Tofu with Mixed Vegetables?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved the flavors! Tofu was crispy and vegetables stayed crunchy.
- ★★★★★
Perfect for a quick weeknight dinner! My kids actually ate the veggies.
- ★★★★☆
Tasted great but was a bit bland for my taste, maybe add more soy sauce next time.
