One-Pot Vegetable Stir Fry with Tofu

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

A colorful, nutritious vegetable and tofu stir fry made in one pot. This asian-inspired vegan (vegetarian) ready in about 25 minutes pairs extra-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 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add 14 oz cubed extra-firm tofu and cook, turning occasionally, for 6-8 minutes until all sides are golden and crisp.
  3. Step 3: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet, stirring for 30 seconds until fragrant.
  4. Step 4: Toss in 2 cups broccoli florets, 1 large sliced red bell pepper, and 1 large julienned carrot; stir fry for 5 minutes until vegetables are tender-crisp.
  5. Step 5: Pour in 3 tbsp soy sauce and stir to coat all ingredients evenly, cooking an additional 2 minutes until sauce thickens slightly.
  6. Step 6: Remove from heat, sprinkle 2 sliced green onions and 1 tsp sesame seeds on top before serving.

Frequently asked questions

How long does One-Pot Vegetable Stir Fry with Tofu take to make?

Total time is about 25 minutes (10 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 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-firm tofu from drying out.

Can I substitute ingredients in One-Pot 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 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 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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