Chili-Ginger Tofu Stir-Fry with Mixed Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried tofu with vibrant bell peppers and carrots in a tangy chili-ginger sauce, served over rice for a complete meal. This asian-inspired one pot (vegetarian) ready in about 40 minutes pairs Firm tofu, Broccoli, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 25 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Toss with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy. Remove and set aside.
  3. Step 3: Add broccoli, sliced bell peppers, and julienned carrots to the skillet. Stir-fry for 3-4 minutes until vegetables are bright green and tender-crisp.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili garlic sauce, 1 tbsp grated ginger, and 2 minced garlic cloves. Pour sauce over vegetables and bring to a simmer, cooking for 2 minutes until thickened.
  5. Step 5: Return tofu to the skillet and toss to coat in sauce. Cook for 1 more minute until heated through. Serve immediately over 4 cups cooked rice.

Frequently asked questions

How long does Chili-Ginger Tofu Stir-Fry with Mixed Vegetables take to make?

Total time is about 40 minutes (25 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 Chili-Ginger Tofu Stir-Fry 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 firm tofu from drying out.

Can I substitute ingredients in Chili-Ginger Tofu Stir-Fry 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 Chili-Ginger Tofu Stir-Fry with Mixed Vegetables 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 Chili-Ginger Tofu Stir-Fry with Mixed Vegetables 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.

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