Dawn Vegetable Stir-Fry with Light Soy Sauce
A quick and healthy stir-fry featuring crisp vegetables and tofu, seasoned with a light soy sauce for a subtle umami kick. This chinese-inspired asian (vegetarian) ready in about 30 minutes blends block, pressed and cubed tofu, florets broccoli, sliced bell peppers 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 250 calories and feeds 4, 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
- 1 block, pressed and cubed tofu
- 1 cup, florets broccoli
- 1, sliced bell peppers
- 1 cup snap peas
- 1/2 cup, julienned carrots
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 8 oz, cooked rice noodles
Instructions
- Step 1: In a large skillet or wok, heat 1 tbsp sesame oil over medium-high heat. Add 1 block pressed tofu cubes and cook for 3-4 minutes until golden and slightly crispy, stirring occasionally. Remove and set aside.
- Step 2: Add 1 cup broccoli florets, 1 sliced bell pepper, 1 cup snap peas, and 1/2 cup julienned carrots to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Step 3: Push the vegetables to one side of the skillet. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
- Step 4: Pour in 3 tbsp light soy sauce and stir to combine. Return the tofu to the skillet and toss everything together to coat with the sauce.
- Step 5: Add 8 oz cooked rice noodles and stir until well mixed and the noodles are heated through. Cook for 2-3 minutes until the sauce thickens slightly.
- Step 6: Serve immediately, garnished with additional sesame seeds or chopped green onions if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dawn Vegetable Stir-Fry with Light Soy Sauce take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Dawn Vegetable Stir-Fry with Light Soy 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 Dawn Vegetable Stir-Fry with Light Soy 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 Dawn Vegetable Stir-Fry with Light Soy Sauce 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 Dawn Vegetable Stir-Fry with Light Soy Sauce 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
