Ginger-Sesame Stir-Fried Vegetables with Tofu
A vibrant, protein-packed Asian stir-fry featuring crispy tofu and seasonal vegetables in a savory-sweet ginger-sesame sauce. This asian-inspired vegetarian (vegetarian) ready in about 32 minutes pairs pressed and cubed extra-firm tofu, florets broccoli, thinly sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 cubed extra-firm tofu
- 2 cups, florets broccoli
- 1 cup, thinly sliced carrots
- 1 cup, sliced bell peppers
- 1 tbsp, minced fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 14 oz cubed pressed tofu and cook for 5-6 minutes, flipping once, until golden and crispy on all sides; transfer to a plate.
- Step 2: Add 1 tbsp minced fresh ginger to the hot skillet with 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers. Stir-fry for 4 minutes until vegetables are crisp-tender and slightly charred at the edges.
- Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and 1 tbsp cornstarch in a small bowl. Pour the sauce mixture into the skillet, stirring constantly until it thickens and coats vegetables in 1-2 minutes.
- Step 4: Return crispy tofu to the skillet, tossing to coat evenly with sauce. Cook for 1 more minute until heated through and sauce is glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Sesame Stir-Fried Vegetables with Tofu take to make?
Total time is about 32 minutes (20 min prep + 12 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 Ginger-Sesame Stir-Fried Vegetables 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 florets broccoli from drying out.
Can I substitute ingredients in Ginger-Sesame Stir-Fried Vegetables 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 Ginger-Sesame Stir-Fried Vegetables 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 Ginger-Sesame Stir-Fried Vegetables 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
- ★★★★★
The flavors in this ginger-sesame are incredible.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
