Quick Stir-Fried Tofu and Vegetables with Garlic and Ginger

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

A vibrant vegan stir-fry featuring crispy tofu and fresh vegetables sautéed in a savory garlic-ginger sauce. This asian fusion-inspired vegan ready in about 25 minutes pairs (400 g) firm tofu, drained and cubed, broccoli florets, medium red bell pepper, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 14 oz firm tofu and toss gently with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 4-5 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 2 tbsp sesame oil. Sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
  4. Step 4: Add 2 cups broccoli florets, 1 medium thinly sliced red bell pepper, and 1 medium julienned carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Return tofu to the skillet and pour 3 tbsp soy sauce over the mixture. Toss everything together and cook for an additional 2 minutes until the sauce coats tofu and vegetables evenly.
  6. Step 6: Remove from heat and garnish with 2 chopped green onions and 1 tbsp toasted sesame seeds. Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Quick Stir-Fried Tofu and Vegetables with Garlic and Ginger 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 Quick Stir-Fried Tofu and Vegetables with Garlic and Ginger?

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 broccoli florets from drying out.

Can I substitute ingredients in Quick Stir-Fried Tofu and Vegetables with Garlic and Ginger?

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 Quick Stir-Fried Tofu and Vegetables with Garlic and Ginger for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Quick Stir-Fried Tofu and Vegetables with Garlic and Ginger vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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