Baked Tofu and Vegetable Stir Fry with Spicy Miso Sauce
A hearty vegan stir fry featuring crispy baked tofu and vibrant vegetables tossed in a rich, spicy miso sauce. This japanese-inspired vegan (vegan) ready in about 50 minutes blends firm tofu, medium red bell pepper, broccoli florets into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 firm tofu
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 3 tbsp vegetable oil
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sriracha sauce
- 3 minced garlic cloves
- 1 tbsp grated ginger
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Drain and press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes and toss with 1 tbsp vegetable oil. Arrange tofu cubes on a baking sheet lined with parchment paper and bake for 25 minutes, flipping halfway, until golden and slightly crispy.
- Step 2: While tofu bakes, thinly slice 1 medium red bell pepper, cut 2 cups broccoli into florets, and peel and julienne 1 large carrot.
- Step 3: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tsp sriracha sauce, and 1/4 cup water until smooth and set aside.
- Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant.
- Step 5: Add the sliced red bell pepper, broccoli florets, and carrot to the skillet and stir fry for 5-6 minutes until vegetables are tender-crisp.
- Step 6: Add the baked tofu cubes and pour the miso sauce over the vegetables and tofu. Toss gently and cook for another 2 minutes until the sauce thickens and coats everything evenly.
- Step 7: Serve hot with steamed rice or noodles as desired.
Frequently asked questions
How long does Baked Tofu and Vegetable Stir Fry with Spicy Miso Sauce take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Tofu and Vegetable Stir Fry with Spicy Miso Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Tofu and Vegetable Stir Fry with Spicy Miso Sauce?
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 Baked Tofu and Vegetable Stir Fry with Spicy Miso Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Baked Tofu and Vegetable Stir Fry with Spicy Miso Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
