Quick Stir-Fry with Tofu
A protein-packed, vibrant stir-fry with tofu, bell peppers, and a tangy ginger-soy glaze. This asian-inspired quick meals (vegetarian) ready in about 30 minutes pairs block firm, pressed and cubed tofu, medium sliced bell peppers, head cut into florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 block firm, pressed and cubed tofu
- 2 medium sliced bell peppers
- 1 head cut into florets broccoli
- 3 tbsp soy sauce
- 1 tbsp grated ginger
- 3 minced garlic cloves
- 2 tbsp olive oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
- Step 2: Add 1 block firm tofu, cubed, and cook for 5-7 minutes until golden and crispy, stirring occasionally.
- Step 3: Toss in 2 medium sliced bell peppers and 1 head broccoli florets. Sauté for 4-5 minutes until the vegetables are tender-crisp.
- Step 4: Stir in 3 tbsp soy sauce and 1 tbsp sesame seeds. Cook for 2-3 minutes until the sauce thickens and coats the ingredients.
- Step 5: Serve immediately, optionally garnished with additional sesame seeds or chopped green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Stir-Fry with Tofu take to make?
Total time is about 30 minutes (15 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-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 medium sliced bell peppers from drying out.
Can I substitute ingredients in Quick 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 Quick 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 Quick 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.
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.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
