Quick Vegetable and Tofu Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Asian-inspired stir-fry with firm tofu, crisp vegetables, and a tangy soy-ginger sauce. Ready in under 30 minutes with minimal ingredients. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs block (14 oz) firm tofu, broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 3.7 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 1 block tofu for 15 minutes to remove moisture. Cut into 1/2-inch cubes. Meanwhile, slice 2 cups broccoli into florets and 1 cup bell pepper into thin strips.
  2. Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1/2 cup water, and 1/4 cup cornstarch until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add tofu cubes and cook for 3-4 minutes until golden and crispy, stirring occasionally. Remove and set aside.
  4. Step 4: In the same pan, add broccoli and bell pepper strips. Stir-fry for 3-4 minutes until tender-crisp. Return tofu to the pan and pour the sauce over the vegetables. Cook for 2-3 minutes until the sauce thickens and coats everything evenly.

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Frequently asked questions

How long does Quick Vegetable and Tofu Stir-Fry 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 Vegetable and Tofu Stir-Fry?

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) firm tofu from drying out.

Can I substitute ingredients in Quick Vegetable and Tofu Stir-Fry?

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 Vegetable and Tofu Stir-Fry 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 Vegetable and Tofu Stir-Fry 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.

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