Colorful Vegetable and Tofu Stir-Fry
A harmonious blend of colorful vegetables and pan-seared tofu in a light ginger-scallion sauce, ideal for balanced meals. This asian-inspired vegetarian (vegan friendly) ready in about 32 minutes pairs cut into florets broccoli, large, sliced bell peppers, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 firm tofu
- 1 cup, cut into florets broccoli
- 1 large, sliced bell peppers
- 1/2 cup, julienned carrots
- 4, sliced, white and green parts separated scallions
- 1 tsp, grated ginger
- 2 cloves, minced garlic
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp cornstarch
Instructions
- Step 1: Heat vegetable oil in a wok over medium-high heat. Add tofu cubes and pan-sear for 5 minutes until golden on all sides, then set aside.
- Step 2: Add broccoli, bell peppers, and carrots to the wok, stir-frying for 3 minutes until crisp-tender.
- Step 3: Add white parts of scallions, grated ginger, and minced garlic, stir-frying for 1 minute until fragrant.
- Step 4: In a small bowl, whisk together soy sauce, rice vinegar, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 5: Pour sauce mixture over vegetables, stirring until thickened and glossy, about 2 minutes.
- Step 6: Return tofu to the wok, add green parts of scallions and sesame oil, and toss gently to coat. Cook for 1 minute more, then serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Colorful Vegetable and Tofu Stir-Fry take to make?
Total time is about 32 minutes (20 min prep + 12 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 Colorful Vegetable and Tofu 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 cut into florets broccoli from drying out.
Can I substitute ingredients in Colorful Vegetable and Tofu 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 Colorful Vegetable and Tofu Stir-Fry 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 Colorful Vegetable and Tofu Stir-Fry vegan friendly?
Yes — this recipe is tagged vegan friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
