Half-Half Vegetable Stir Fry with Tofu and Sesame Sauce
A vibrant vegetable stir fry using a half-and-half mix of broccoli and bell peppers, tossed with tofu in a savory sesame sauce perfect for a wholesome vegan meal. This asian-inspired vegan (vegan) ready in about 25 minutes blends pressed and cubed firm tofu, broccoli florets, sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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, pressed and cubed firm tofu
- 1 cup broccoli florets
- 1 cup sliced red bell pepper
- 1 cup sliced green bell pepper
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 3 minced fresh garlic cloves
- 1 tbsp minced fresh ginger
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp toasted sesame seeds
- 2 sliced for garnish green onions
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat. Add 8 oz pressed and cubed firm tofu and cook for 5-6 minutes until all sides are golden and crisp. Remove tofu and set aside.
- Step 2: In the same wok, add remaining 1 tbsp sesame oil. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 1 cup broccoli florets, 1 cup sliced red bell pepper, and 1 cup sliced green bell pepper. Stir-fry for 5 minutes until vegetables are crisp-tender.
- Step 4: Return tofu to the wok. Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Toss everything for 2 minutes until vegetables and tofu are evenly coated and sauce thickens slightly.
- Step 5: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.
Frequently asked questions
How long does Half-Half Vegetable Stir Fry with Tofu and Sesame Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Half-Half Vegetable Stir Fry with Tofu and Sesame Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Half-Half Vegetable Stir Fry with Tofu and Sesame Sauce?
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 Half-Half Vegetable Stir Fry with Tofu and Sesame Sauce 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 Half-Half Vegetable Stir Fry with Tofu and Sesame Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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