Quick Stir-Fried Tofu with Bell Peppers and Ginger Soy Glaze
A light and easy vegan stir fry combining crispy tofu with colorful bell peppers in a fragrant ginger soy sauce. This asian-inspired vegan (vegan) ready in about 25 minutes pairs pressed and cubed extra firm tofu, vegetable oil, thinly sliced red bell pepper 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.
Ingredients
- 14 oz, pressed and cubed extra firm tofu
- 2 tbsp vegetable oil
- 1, thinly sliced red bell pepper
- 1, thinly sliced yellow bell pepper
- 1 tbsp, minced fresh ginger
- 3, minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
- 2, sliced for garnish green onions
- 1 tsp for garnish sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes per side until golden and crispy, then remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sautéing for 30 seconds until fragrant. Add 1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper, stir-frying for 4 minutes until crisp-tender.
- Step 3: Whisk together 3 tbsp low sodium soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water until smooth. Pour this sauce into the skillet and cook, stirring, for 2 minutes until it thickens and coats the vegetables.
- Step 4: Return the tofu to the skillet and toss gently to coat in the sauce. Cook for an additional 1 minute to warm through.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does Quick Stir-Fried Tofu with Bell Peppers and Ginger Soy Glaze 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 with Bell Peppers and Ginger Soy Glaze?
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 vegetable oil from drying out.
Can I substitute ingredients in Quick Stir-Fried Tofu with Bell Peppers and Ginger Soy Glaze?
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 with Bell Peppers and Ginger Soy Glaze 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 with Bell Peppers and Ginger Soy Glaze 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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