Ginger-Soy Stir Fry with Tofu and Rainbow Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir fry featuring crisp vegetables, silky tofu, and a savory ginger-soy sauce for a nourishing plant-based dinner. This asian fusion-inspired vegetarian ready in about 30 minutes pairs drained and cubed firm tofu, broccoli florets, large, julienned carrot 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-7 minutes, turning occasionally until all sides are golden brown; remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 2 tbsp minced fresh ginger, and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 large julienned carrot, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper. Stir fry for 5-6 minutes until vegetables are crisp-tender.
  4. Step 4: Whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and the dissolved 1 tsp cornstarch in 2 tbsp water, then pour into the skillet.
  5. Step 5: Return tofu to the pan and toss everything together. Cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
  6. Step 6: Remove from heat. Garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.

Equipment for this recipe

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Frequently asked questions

How long does Ginger-Soy Stir Fry with Tofu and Rainbow Vegetables 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 Ginger-Soy Stir Fry with Tofu and Rainbow Vegetables?

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 drained and cubed firm tofu from drying out.

Can I substitute ingredients in Ginger-Soy Stir Fry with Tofu and Rainbow Vegetables?

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-Soy Stir Fry with Tofu and Rainbow Vegetables 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.

What goes well with Ginger-Soy Stir Fry with Tofu and Rainbow Vegetables?

Asian Fusion vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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