Five-Ingredient Asian Tofu Stir-Fry
Crispy tofu and colorful vegetables in a sweet-savory ginger-garlic sauce, ready in 20 minutes with minimal cleanup. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 25 minutes pairs firm tofu, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 8 oz firm tofu
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 medium carrot
- 3 cloves garlic
- 1 tbsp ginger
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup water
- 1/4 tsp red pepper flakes
- 2 cups cooked brown rice
Instructions
- Step 1: Press 8 oz firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, flipping occasionally, until golden brown and crisp on all sides.
- Step 3: Push tofu to one side of the skillet, then add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 julienned carrot. Stir-fry for 3-4 minutes until vegetables are crisp-tender and bright green.
- Step 4: Add 3 minced garlic cloves and 1 minced tablespoon of ginger, stirring for 60 seconds until fragrant and the aromas fill the kitchen.
- Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 cup water, and 1/4 tsp red pepper flakes in a small bowl.
- Step 6: Pour sauce over vegetables and tofu, stirring constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.
- Step 7: Serve immediately over 2 cups cooked brown rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Ingredient Asian Tofu Stir-Fry take to make?
Total time is about 25 minutes (10 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 Five-Ingredient Asian 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 firm tofu from drying out.
Can I substitute ingredients in Five-Ingredient Asian 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 Five-Ingredient Asian 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 Five-Ingredient Asian Tofu Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
