Flexible Core Vegetable Stir-Fry with Tofu
A versatile stir-fry designed for easy customization with fresh vegetables and tender tofu, featuring a flavorful sauce that adapts to your preferences. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs cornstarch, (divided) vegetable oil, florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 14 oz, pressed and cut into 1/2-inch cubes firm tofu
- 2 tbsp cornstarch
- 2 tbsp (divided) vegetable oil
- 2 cups, florets broccoli
- 1, thinly sliced red bell pepper
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 cup, trimmed snap peas
- 3 cloves, minced garlic
- 1 tbsp, minced fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 cup water
- 1/4 cup, sliced green onions
- 1 tbsp sesame seeds
Instructions
- Step 1: Toss tofu cubes with cornstarch until coated; heat 1 tbsp vegetable oil in a wok over medium-high heat until shimmering, then cook tofu 3-4 minutes per side until golden brown; remove and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to wok, stir-frying garlic and ginger for 30 seconds until fragrant.
- Step 3: Add broccoli, bell pepper, and zucchini; stir-fry for 3 minutes until crisp-tender, then add snap peas and cook 2 more minutes.
- Step 4: Whisk soy sauce, rice vinegar, honey, sesame oil, and water in a small bowl; pour over vegetables and stir to coat evenly.
- Step 5: Return tofu to wok, tossing to combine; cook 1-2 minutes until sauce thickens slightly and tofu is heated through.
- Step 6: Remove from heat, garnish with green onions and sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Flexible Core Vegetable Stir-Fry with Tofu take to make?
Total time is about 35 minutes (20 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 Flexible Core Vegetable Stir-Fry with Tofu?
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 cornstarch from drying out.
Can I substitute ingredients in Flexible Core Vegetable Stir-Fry with Tofu?
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 Flexible Core Vegetable Stir-Fry with Tofu 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 Flexible Core Vegetable Stir-Fry with Tofu 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
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
