Regional Stir-Fried Tofu with Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful stir-fry featuring firm tofu and fresh seasonal vegetables with a savory soy-ginger sauce inspired by regional cooking. This asian fusion-inspired vegan (vegetarian) ready in about 30 minutes pairs broccoli florets, medium, julienned carrot, stalks, chopped green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until hot. Add 14 oz firm tofu cubes and stir-fry for 5-6 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 cup broccoli florets, 1 medium julienned carrot, and 1 sliced medium red bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp cornstarch, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp red chili flakes if using. Pour sauce over vegetables and stir well.
  5. Step 5: Return the tofu to the wok along with 2 chopped green onions. Stir-fry everything together for 2 more minutes until the sauce thickens and coats all ingredients evenly. Serve hot.

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Frequently asked questions

How long does Regional Stir-Fried Tofu with Seasonal Vegetables 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 Regional Stir-Fried Tofu with Seasonal Vegetables?

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 broccoli florets from drying out.

Can I substitute ingredients in Regional Stir-Fried Tofu with Seasonal Vegetables?

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 Regional Stir-Fried Tofu with Seasonal Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Regional Stir-Fried Tofu with Seasonal Vegetables 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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