Instant Pot Tofu and Vegetable Stir Fry

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

A quick and vibrant stir fry featuring tertiary-seasoned firm tofu and crisp mixed vegetables cooked in an Instant Pot for a wholesome meal. This asian-inspired summer cookout ready in about 30 minutes pairs firm tofu, broccoli florets, red bell pepper 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press and cube 14 oz firm tofu into 1-inch pieces. Toss with 1 tbsp cornstarch until lightly coated.
  2. Step 2: Set the Instant Pot to sauté mode and heat 1 tbsp sesame oil. Add the tofu cubes and sauté for 5 minutes, stirring gently until golden on all sides. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp sesame oil to the Instant Pot, then add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 large julienned carrot. Sauté vegetables for 3 minutes to slightly soften.
  5. Step 5: Return tofu to the pot and pour in 3 tbsp soy sauce, 1/4 cup water, and 1/4 tsp red pepper flakes if using. Stir to combine.
  6. Step 6: Close the lid, seal the vent, and cook on high pressure for 2 minutes. Quick release pressure immediately after.
  7. Step 7: Toss the stir fry gently, garnish with 2 sliced green onions, and serve over steamed rice or noodles.

Frequently asked questions

How long does Instant Pot Tofu and Vegetable Stir Fry 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 Instant Pot Tofu and Vegetable Stir Fry?

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 firm tofu from drying out.

Can I substitute ingredients in Instant Pot Tofu and Vegetable Stir Fry?

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 Instant Pot Tofu and Vegetable Stir Fry 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 Instant Pot Tofu and Vegetable Stir Fry?

Asian summer cookout 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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