Quick Stir-Fry with Tofu and Vegetables
A fast, flavorful stir-fry perfect for busy weeknights, packed with protein and crunch. This asian fusion-inspired sheet pan ready in about 35 minutes pairs block (14 oz), cubed tofu, florets broccoli, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 block (14 oz), cubed tofu
- 2 cups, florets broccoli
- 1 cup, trimmed snap peas
- 1 large, julienned carrots
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp olive oil. Sauté garlic and ginger for 30 seconds until fragrant. Add broccoli, snap peas, and carrots; stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 3: Return tofu to the skillet. Pour in soy sauce and rice vinegar. Cook for 2-3 minutes until sauce thickens and coats the vegetables. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Stir-Fry with Tofu and Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 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 and 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 block (14 oz), cubed tofu from drying out.
Can I substitute ingredients in Quick Stir-Fry with Tofu and 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-Fry with Tofu and Vegetables 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.
What goes well with Quick Stir-Fry with Tofu and Vegetables?
Asian Fusion sheet pan 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
- ★★★★★
I've tried many sheet pan recipes and this is hands down the best.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
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