Asian-Style Stir-Fried Vegetables with Tofu
Quick, vibrant stir-fry with tofu and seasonal vegetables in a savory-sweet sauce. This asian-inspired quick meals (vegetarian) ready in about 25 minutes pairs block (14 oz) firm tofu, vegetable oil, medium bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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) firm tofu
- 2 tbsp vegetable oil
- 1 medium bell pepper
- 1 medium zucchini
- 1 cup broccoli
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp ginger
- 2 cloves garlic
- 1/4 cup water
- 1 tbsp cornstarch
Instructions
- Step 1: Press 1 block (14 oz) firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add tofu and cook for 5-7 minutes, flipping occasionally, until golden brown on all sides.
- Step 2: Add 1 medium sliced bell pepper, 1 medium sliced zucchini, and 1 cup broccoli florets to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender and slightly charred at the edges.
- Step 3: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, 2 minced garlic cloves, 1/4 cup water, and 1 tbsp cornstarch in a small bowl. Pour sauce over vegetables and tofu, stirring constantly until sauce thickens and coats everything within 1-2 minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian-Style Stir-Fried Vegetables with Tofu take to make?
Total time is about 25 minutes (15 min prep + 10 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 Vegetables with Tofu?
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 block (14 oz) firm tofu from drying out.
Can I substitute ingredients in Asian-Style Stir-Fried Vegetables with Tofu?
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 Vegetables with Tofu 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.
Is Asian-Style Stir-Fried Vegetables with Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
