Layered Tofu Stir Fry with Mixed Vegetables
A vibrant stir fry combining three layers of flavor from seasoned tofu, crisp vegetables, and a savory ginger-soy sauce. This asian-inspired summer cookout ready in about 30 minutes pairs carrot, sliced into thin matchsticks, broccoli florets, green onions, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 extra firm tofu, pressed and cut into 1-inch cubes
- 1 medium carrot, sliced into thin matchsticks
- 1 medium red bell pepper, sliced into thin strips
- 1 1/2 cups broccoli florets
- 3 stalks green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 oz extra firm tofu cubes gently with 1 tsp cornstarch to coat evenly.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 8 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add 2 tbsp sesame oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 4: Add 1 medium sliced carrot, 1 medium sliced red bell pepper, 1 1/2 cups broccoli florets, and 3 sliced green onions. Stir-fry for 5 minutes until vegetables are tender-crisp.
- Step 5: Return tofu to the skillet and pour 3 tbsp soy sauce mixed with 2 tbsp water. Toss everything together and cook for 2 more minutes until sauce thickens and coats the ingredients.
- Step 6: Sprinkle 1 tsp sesame seeds over the stir fry before serving hot.
Frequently asked questions
How long does Layered Tofu Stir Fry with Mixed 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 Layered Tofu Stir Fry with Mixed 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 broccoli florets from drying out.
Can I substitute ingredients in Layered Tofu Stir Fry with Mixed 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 Layered Tofu Stir Fry with Mixed Vegetables 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 Layered Tofu Stir Fry with Mixed Vegetables?
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.
What others are saying
- ★★★★★
Loved the layers of flavor. My kids even ate the veggies without complaining!
- ★★★★★
This was a hit at my 4th of July cookout! The tofu was perfectly crispy and the vegetables were so fresh.
- ★★★★☆
Great recipe, but the sauce was a bit bland for my taste. I added extra ginger next time.
