Rainbow Veggie & Tofu Stir-Fry
A vibrant, nutrient-packed stir-fry with crispy tofu and colorful vegetables in a savory-sweet sauce. Ready in 20 minutes with minimal cleanup. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes pairs firm tofu, broccoli florets, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 14 oz firm tofu
- 2 cups broccoli florets
- 1, sliced red bell pepper
- 1 cup, julienned carrots
- 1 cup snap peas
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp sesame seeds
Instructions
- Step 1: Press 14 oz firm tofu between paper towels for 15 minutes to remove excess water. Cut into 1-inch cubes and toss with 1 tsp sesame oil to coat.
- Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 4-5 minutes per side until golden brown and crispy. Remove and set aside.
- Step 3: In the same skillet, add broccoli, bell pepper, and carrots. Stir-fry for 5 minutes until crisp-tender.
- Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tsp cornstarch in a small bowl. Pour over vegetables and stir until sauce thickens and coats the vegetables, about 2 minutes.
- Step 5: Return tofu to the skillet with snap peas and stir to coat. Cook for 1 more minute until snap peas are bright green and tender-crisp.
- Step 6: Sprinkle with 1 tbsp sesame seeds and serve over rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Veggie & Tofu Stir-Fry take to make?
Total time is about 20 minutes (15 min prep + 5 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 & 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 firm tofu from drying out.
Can I substitute ingredients in Rainbow Veggie & 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 Rainbow Veggie & Tofu Stir-Fry 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.
Is Rainbow Veggie & 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
