HOT VOD Spicy Stir-Fried Tofu with Crisp Vegetables
A vibrant vegetarian dish featuring crispy tofu and seasonal vegetables bathed in a fiery-sweet soy-ginger glaze, perfect for a quick weeknight meal. This vegetarian-inspired asian (vegetarian) ready in about 45 minutes pairs extra-firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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 extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp red pepper flakes
- 2 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp vegetable oil
- 1 cup bell peppers
- 1 cup broccoli florets
- 1/2 cup snap peas
- 1 tbsp cornstarch
- 1 tsp sesame oil
Instructions
- Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Toss tofu with 1 tbsp cornstarch until evenly coated.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 3-4 minutes per side until golden brown and crispy; transfer to a plate.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Sauté minced garlic and ginger for 30 seconds until fragrant—do not brown.
- Step 4: Add bell peppers, broccoli, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and slightly charred at the edges.
- Step 5: Whisk soy sauce, rice vinegar, honey, red pepper flakes, and 1/4 cup water in a small bowl. Pour sauce over vegetables and bring to a simmer.
- Step 6: Return tofu to skillet, stir to coat evenly, and cook for 2 minutes until heated through. Drizzle with 1 tsp sesame oil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does HOT VOD Spicy Stir-Fried Tofu with Crisp Vegetables take to make?
Total time is about 45 minutes (20 min prep + 25 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 HOT VOD Spicy Stir-Fried Tofu with Crisp 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 extra-firm tofu from drying out.
Can I substitute ingredients in HOT VOD Spicy Stir-Fried Tofu with Crisp 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 HOT VOD Spicy Stir-Fried Tofu with Crisp Vegetables 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 HOT VOD Spicy Stir-Fried Tofu with Crisp Vegetables 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
