One-Pot Colorful Vegetable Stir Fry with Tofu
A vibrant and healthy stir fry featuring crisp vegetables and golden tofu tossed in a savory garlic-soy sauce. This asian fusion-inspired vegan (vegetarian) ready in about 35 minutes pairs extra virgin olive oil, cubed into 1-inch pieces firm tofu, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 2 tbsp extra virgin olive oil
- 14 oz, cubed into 1-inch pieces firm tofu
- 3, minced garlic cloves
- 1 medium, sliced into thin strips red bell pepper
- 2 cups broccoli florets
- 1 large, julienned carrot
- 1 cup snap peas
- 3 tbsp low sodium soy sauce
- 1 tbsp, grated fresh ginger
- 1 tsp sesame oil
- 1/4 cup water
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-7 minutes, turning occasionally until all sides are golden and slightly crisp.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet. Sauté for 1 minute until fragrant, stirring frequently to avoid burning.
- Step 3: Stir in 1 sliced red bell pepper, 2 cups broccoli florets, 1 large julienned carrot, and 1 cup snap peas. Cook for 4-5 minutes, stirring frequently until vegetables are tender-crisp.
- Step 4: Pour in 3 tbsp low sodium soy sauce, 1 tsp sesame oil, and 1/4 cup water. Stir well and cook for 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
- Step 5: Remove from heat, sprinkle with 1 tbsp toasted sesame seeds, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Colorful Vegetable Stir Fry with Tofu take to make?
Total time is about 35 minutes (15 min prep + 20 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-Pot Colorful 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 extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pot Colorful 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 One-Pot Colorful Vegetable Stir Fry with Tofu 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.
Is One-Pot Colorful Vegetable Stir Fry with Tofu 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.
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