One-Pot Vegetable and Tofu Stir-Fry
A vibrant stir-fry that transforms simple pantry vegetables and tofu into a harmonious meal with a savory-sweet glaze. This asian-inspired one pot (vegetarian) ready in about 30 minutes pairs Tofu, Broccoli, medium Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Tofu
- 1 cup Broccoli
- 1 medium Carrots
- 1 Bell pepper
- 3 cloves Garlic
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Cornstarch
- 1/4 cup Water
- 2 cups Cooked rice
- 2 Green onions
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
- Step 2: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Add broccoli, julienned carrots, and sliced bell pepper, then stir-fry for 5 minutes until crisp-tender.
- Step 3: Whisk soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl. Pour the sauce over vegetables and stir until thickened and coating the vegetables, about 2 minutes.
- Step 4: Return tofu to skillet, toss to coat, and cook for 1 minute. Serve over cooked rice and garnish with sliced green onions.
Frequently asked questions
How long does One-Pot Vegetable and Tofu 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 One-Pot Vegetable and Tofu 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 tofu from drying out.
Can I substitute ingredients in One-Pot Vegetable and Tofu 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 One-Pot Vegetable and Tofu Stir-Fry 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 One-Pot Vegetable and Tofu Stir-Fry 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
- ★★★★★
Made this for my vegan friends and they loved the depth of flavor. Tofu didn’t stick at all!
- ★★★★★
Simple and delicious—no extra pots to wash. The ginger sauce made it taste restaurant-quality.
- ★★★★★
My kids devoured this! The tofu was golden and the veggies stayed crisp. Perfect for busy weeknights.
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