Rainbow Veggie Stir-Fry with Tofu
A vibrant, nutrient-packed stir-fry featuring crispy pan-seared tofu and colorful seasonal vegetables in a light ginger-scallion sauce. This asian-inspired vegetarian (vegan, gluten-free) ready in about 32 minutes pairs cut into small florets broccoli, julienned carrots, ends trimmed snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 firm tofu
- 1 cup, cut into small florets broccoli
- 1 cup, thinly sliced (1/4 red, 1/4 yellow) bell peppers
- 1 cup, julienned carrots
- 1/2 cup, ends trimmed snow peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp, grated fresh ginger
- 3, white parts minced, green parts sliced scallions
- 1 tsp sesame oil
- 1 tsp cornstarch
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, rice vinegar, ginger, 1 minced scallion white part, and cornstarch. Set aside.
- Step 2: Heat 1 tbsp oil in a large skillet or wok over medium-high heat until shimmering. Add tofu cubes and cook undisturbed for 3 minutes until golden, then flip and cook 2 more minutes until crisp on all sides.
- Step 3: Remove tofu and set aside. Add remaining 1 tbsp oil to skillet, then add broccoli, carrots, and bell peppers. Stir-fry for 4 minutes until vegetables are crisp-tender.
- Step 4: Add snow peas and remaining 1 tbsp soy sauce. Cook for 1 minute until snow peas brighten in color.
- Step 5: Return tofu to skillet, pour in sauce mixture, and toss vigorously for 1 minute until sauce thickens and coats vegetables. Stir in remaining scallion greens before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Veggie Stir-Fry with Tofu take to make?
Total time is about 32 minutes (20 min prep + 12 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 Veggie 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 julienned carrots from drying out.
Can I substitute ingredients in Rainbow Veggie 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 Rainbow Veggie 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 Rainbow Veggie Stir-Fry with Tofu vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
