Four-Spice Vegetable Stir-Fry with Tofu
A vibrant stir-fry featuring firm tofu and crisp vegetables seasoned with a balanced four-spice powder for a fragrant, savory meal. This Asian Fusion-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, broccoli florets, red bell pepper 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 block, drained and cubed into 1-inch pieces firm tofu
- 2 cups broccoli florets
- 1 medium, sliced into thin strips red bell pepper
- 1 large, julienned carrot
- 3 cloves, minced garlic cloves
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks, chopped for garnish green onions
- 1 tbsp for garnish sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, combine 1/4 tsp ground black pepper, 1/4 tsp ground nutmeg, 1/4 tsp ground cinnamon, and 1/4 tsp ground cloves to make the four-spice powder.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed tofu and cook, turning occasionally, for 5-6 minutes until golden and crispy on all sides. Remove tofu and set aside.
- Step 3: In the same pan, add 2 tbsp sesame oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot, stir-frying for 5 minutes until vegetables are tender-crisp.
- Step 4: Return tofu to the pan, sprinkle the four-spice powder evenly over the mixture, and pour in 3 tbsp soy sauce. Stir-fry everything together for 2 more minutes until the sauce thickens slightly and coats the ingredients.
- Step 5: Remove from heat and garnish with 2 chopped green onions and 1 tbsp sesame seeds before serving over steamed rice or noodles.
Frequently asked questions
How long does Four-Spice Vegetable Stir-Fry with Tofu 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 Four-Spice 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 firm tofu from drying out.
Can I substitute ingredients in Four-Spice 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 Four-Spice 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 Four-Spice 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.
