Herbed Vegetable Stir Fry with Tofu
A colorful stir fry featuring seasonally inspired regional vegetables and firm tofu tossed in a fragrant herb sauce. This asian fusion-inspired vegan ready in about 27 minutes pairs broccoli florets, snap peas, 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 3, 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, pressed and cubed into 1-inch pieces firm tofu
- 2 cups broccoli florets
- 1 medium, sliced into thin strips red bell pepper
- 1 cup snap peas
- 1 large, julienned carrot
- 2 tbsp sesame oil
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 stalks, sliced thin green onions
- 1/4 cup chopped fresh cilantro
- 1 tbsp for garnish toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz pressed and cubed firm tofu and cook for 4-5 minutes, turning occasionally, until golden brown on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 cup snap peas, and 1 julienned large carrot to the skillet. Stir fry for 5-6 minutes until vegetables are crisp-tender.
- Step 4: Return the tofu to the skillet. Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Toss everything together and cook for another 2 minutes until the sauce lightly coats the tofu and vegetables.
- Step 5: Remove from heat and stir in 2 sliced green onions and 1/4 cup chopped fresh cilantro. Sprinkle with 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Herbed Vegetable Stir Fry with Tofu take to make?
Total time is about 27 minutes (15 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 Herbed 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 broccoli florets from drying out.
Can I substitute ingredients in Herbed 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 Herbed Vegetable Stir Fry with Tofu for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Herbed Vegetable Stir Fry with Tofu?
Asian Fusion vegan 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.
