Asian-Style Tofu and Vegetable Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Crispy baked tofu with bell peppers, snap peas, and carrots in a savory-sweet ginger-soy sauce, ready in 35 minutes. This asian (vegetarian, gluten free) ready in about 35 minutes pairs firm tofu, sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.6 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 310 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1 tbsp, grated fresh ginger
2 cloves, minced garlic
1 medium, sliced bell peppers
1 cup, trimmed snap peas
1 cup, julienned carrots
1 tsp cornstarch
2 tbsp vegetable oil

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 425°F, toss 14 oz pressed and cubed firm tofu with 1 tbsp sesame oil and 1 tsp cornstarch; spread on a parchment-lined baking sheet and bake for 20 minutes until golden and crispy, flipping halfway.
Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tbsp grated ginger, and 2 minced garlic cloves until sugar dissolves.
Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking, then add 1 cup sliced bell peppers, 1 cup snap peas, and 1 cup julienned carrots; stir-fry for 4-5 minutes until vegetables are crisp-tender and slightly charred.
Step 4: Add the baked tofu to the skillet along with the soy-ginger sauce, stirring constantly for 2-3 minutes until sauce thickens and coats everything evenly, with vegetables still bright and vibrant.
Step 5: Serve immediately over steamed rice, ensuring the sauce is glossy and the tofu has a satisfying crunch from the baking.

Frequently asked questions

How long does Asian-Style Tofu and Vegetable Stir-Fry take to make?

Total time is about 35 minutes (15 min prep + 20 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 Tofu and Vegetable Stir-Fry?

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 firm tofu from drying out.

Can I substitute ingredients in Asian-Style Tofu and Vegetable Stir-Fry?

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 Tofu and Vegetable Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu and Vegetable Stir-Fry vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.