Processor's Vegetable Stir-Fry
A lightning-fast stir-fry where crisp vegetables and tofu dance in a savory-sweet sauce, ready before your smartwatch beeps. This asian-inspired vegetarian (gluten-free) ready in about 23 minutes pairs firm tofu, broccoli florets, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 8 oz firm tofu
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers
- 1/2 cup carrot sticks
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Press tofu between paper towels for 10 minutes to remove excess moisture; cut into 1/2-inch cubes and pan-fry in a non-stick skillet with 1 tsp sesame oil over medium-high heat for 5 minutes until golden on all sides.
- Step 2: Add broccoli, bell peppers, and carrots to the skillet; stir-fry for 3-4 minutes until vegetables are crisp-tender and vibrant green.
- Step 3: Whisk soy sauce, rice vinegar, and remaining sesame oil; pour over vegetables and tofu, tossing until sauce thickens and coats everything evenly, about 1 minute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Processor's Vegetable Stir-Fry take to make?
Total time is about 23 minutes (15 min prep + 8 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 Processor's Vegetable 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 firm tofu from drying out.
Can I substitute ingredients in Processor's Vegetable 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 Processor's Vegetable 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 Processor's Vegetable Stir-Fry gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
