Quick Vegetable Stir-Fry with Tofu and Soy Glaze
A vibrant and healthy meal packed with crisp vegetables and savory tofu, glazed with a sweet soy sauce. This asian-inspired quick meals (vegetarian) ready in about 35 minutes pairs block (14 oz), pressed and cubed tofu, florets broccoli, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 (14 oz), pressed and cubed tofu
- 1 cup, florets broccoli
- 1 cup, julienned carrots
- 1, sliced bell peppers
- 3 tbsp soy sauce
- 3, minced garlic cloves
- 1 tsp, grated fresh ginger
- 1 tbsp cornstarch
- 2 tbsp oil
- 1 tbsp sesame seeds
Instructions
- Step 1: In a small bowl, whisk soy sauce, cornstarch, garlic, and ginger to create a glaze. Set aside.
- Step 2: Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu and cook for 4-5 minutes until golden. Remove and set aside.
- Step 3: Add remaining oil to the skillet. Add broccoli, carrots, and bell peppers. Sauté for 3-4 minutes until vegetables are crisp-tender.
- Step 4: Return tofu to the skillet. Pour glaze over the mixture and stir to coat. Cook for 2-3 minutes until sauce thickens and clings to the ingredients. Garnish with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Vegetable Stir-Fry with Tofu and Soy Glaze 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 Vegetable Stir-Fry with Tofu and 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 florets broccoli from drying out.
Can I substitute ingredients in Quick Vegetable Stir-Fry with Tofu and 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 Vegetable Stir-Fry with Tofu and Soy Glaze 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 Stir-Fry with Tofu and Soy Glaze 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
