Colorful Vegetable Stir-Fry with Tofu and Ginger

By · Reviewed by AislePrompt Editorial · ·

A vibrant and nutritious stir-fry featuring fresh vegetables and tender tofu, brightened with aromatic ginger and soy sauce, perfect for a wholesome vegan dinner. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs ounces extra firm tofu, medium red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and press 14 ounces extra firm tofu for 15 minutes, then cut into 1-inch cubes. Toss tofu cubes with 1 teaspoon cornstarch to coat evenly.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 4-5 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
  3. Step 3: Thinly slice 1 medium red bell pepper, cut 2 cups broccoli into bite-sized florets, peel and slice 1 large carrot into thin matchsticks, and chop 3 scallions into 1-inch pieces.
  4. Step 4: In the same skillet, add 1 tablespoon sesame oil. Add 1 tablespoon minced fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
  5. Step 5: Add the bell pepper, broccoli, and carrot to the skillet. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
  6. Step 6: Return the tofu to the skillet. Pour in 3 tablespoons soy sauce and 1/4 cup water. Stir well and cook for another 2 minutes until sauce thickens slightly and coats all ingredients.
  7. Step 7: Remove from heat and sprinkle with 1 teaspoon toasted sesame seeds. Serve immediately over steamed rice or noodles if desired.

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Frequently asked questions

How long does Colorful Vegetable Stir-Fry with Tofu and Ginger take to make?

Total time is about 30 minutes (15 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 Colorful Vegetable Stir-Fry with Tofu and Ginger?

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 ounces extra firm tofu from drying out.

Can I substitute ingredients in Colorful Vegetable Stir-Fry with Tofu and Ginger?

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 Stir-Fry with Tofu and Ginger 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 Colorful Vegetable Stir-Fry with Tofu and Ginger 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.

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