Rainbow Vegetable & Tofu Stir-Fry with Ginger-Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed stir-fry featuring crisp-tender vegetables and marinated tofu in a glossy ginger-soy sauce, ready in under 30 minutes. This asian-inspired vegetarian ready in about 40 minutes pairs firm tofu, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Toss with 1 tsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden brown on all sides, then set aside.
  3. Step 3: In the same skillet, add 1 tbsp vegetable oil over medium heat. Sauté 1 tbsp minced ginger and 1 minced garlic clove for 30 seconds until fragrant, then add 1/2 cup broccoli florets, 1/2 cup sliced red bell pepper, and 1/2 cup julienned carrot. Stir-fry for 4 minutes until vegetables are crisp-tender.
  4. Step 4: Add 1/2 cup snow peas to the skillet and cook for 1 minute. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl, then pour over vegetables. Add 1/4 cup cooked brown rice and toss gently until heated through.
  5. Step 5: Return tofu to the skillet, add 1/4 cup toasted cashews, and cook for 1 more minute until flavors meld. Serve immediately.

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Frequently asked questions

How long does Rainbow Vegetable & Tofu Stir-Fry with Ginger-Soy Glaze take to make?

Total time is about 40 minutes (25 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 Rainbow Vegetable & Tofu Stir-Fry with Ginger-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 firm tofu from drying out.

Can I substitute ingredients in Rainbow Vegetable & Tofu Stir-Fry with Ginger-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 Rainbow Vegetable & Tofu Stir-Fry with Ginger-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.

What goes well with Rainbow Vegetable & Tofu Stir-Fry with Ginger-Soy Glaze?

Asian 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.

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