Quick Stir-Fried Tofu with Vegetables
A vibrant side dish featuring firm tofu stir-fried with bell peppers, carrots, and a light soy-ginger sauce, perfect for balancing rich main courses. This vietnamese-inspired vegetarian ready in about 25 minutes pairs firm tofu, medium bell pepper, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.
Ingredients
- 200g firm tofu
- 1 medium bell pepper
- 1 medium carrot
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp vegetable oil
- 2 cloves garlic
Instructions
- Step 1: Press 200g tofu to remove excess moisture, then cut into 1cm cubes. Set aside.
- Step 2: Dice 1 medium bell pepper and 1 medium carrot into 1cm pieces. Mince 2 garlic cloves.
- Step 3: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes and sauté for 3-4 minutes until golden and slightly crispy, stirring occasionally.
- Step 4: Add the diced bell pepper and carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
- Step 5: Add 2 tbsp soy sauce, 1 tbsp grated ginger, and 2 minced garlic cloves. Cook for 2-3 minutes until the sauce thickens slightly and coats the ingredients. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Stir-Fried Tofu with Vegetables take to make?
Total time is about 25 minutes (15 min prep + 10 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 Vegetables?
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 Quick Stir-Fried Tofu with Vegetables?
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 Vegetables 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.
What goes well with Quick Stir-Fried Tofu with Vegetables?
Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
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