One-Pan Asian Stir-Fry with Tofu and Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and colorful one-pan stir-fry featuring crispy tofu, fresh vegetables, and a tangy soy-ginger sauce. This asian-inspired one pot ready in about 35 minutes pairs cubed firm tofu, broccoli florets, cut into 1/2-inch pieces snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

★ 3.9 (14 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat 1 tbsp sesame oil over medium-high heat. Add tofu cubes and cook for 5-7 minutes until golden and crispy.
  2. Step 2: In the same skillet, add broccoli, snap peas, shredded carrots, and bell pepper. Cook for 5 minutes until vegetables are tender-crisp.
  3. Step 3: Stir in diced onion, minced garlic, and grated ginger. Cook for 1-2 minutes until fragrant.
  4. Step 4: Add soy sauce, rice vinegar, and maple syrup. Stir to combine and cook for 2 minutes until the sauce thickens and coats the vegetables.
  5. Step 5: Toss everything together, ensuring the tofu and vegetables are well coated in the sauce. Cover and bake for 10-15 minutes until the sauce is reduced and the flavors meld.
  6. Step 6: Garnish with chopped cilantro and toasted sesame seeds before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does One-Pan Asian Stir-Fry with Tofu and Veggies take to make?

Total time is about 35 minutes (20 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 One-Pan Asian Stir-Fry with Tofu and Veggies?

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 cubed firm tofu from drying out.

Can I substitute ingredients in One-Pan Asian Stir-Fry with Tofu and Veggies?

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 One-Pan Asian Stir-Fry with Tofu and Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pan Asian Stir-Fry with Tofu and Veggies?

Asian one pot 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

Related recipes