Regional Vegetable Stir-Fry with Tofu and Sesame
A vibrant stir-fry featuring fresh seasonal vegetables and firm tofu, tossed in a savory sesame sauce for a wholesome vegetarian meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs firm tofu, pressed and cubed, broccoli florets, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 14 oz firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 3 stalks green onions, chopped
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp minced ginger
- 2 cloves minced garlic cloves
- 1 tbsp toasted sesame seeds
- 1 tsp cornstarch
- 1/4 cup water
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and sauté for 6-7 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Stir in 1 tbsp minced ginger and 2 minced garlic cloves, cooking for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned large carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water until smooth. Pour the sauce into the skillet and cook for 2-3 minutes, stirring, until the sauce thickens and coats the vegetables.
- Step 5: Return tofu to the skillet and toss gently with 3 chopped green onions and 1 tbsp toasted sesame seeds. Cook for an additional minute to combine flavors before serving.
Frequently asked questions
How long does Regional Vegetable Stir-Fry with Tofu and Sesame 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 Vegetable Stir-Fry with Tofu and Sesame?
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, pressed and cubed from drying out.
Can I substitute ingredients in Regional Vegetable Stir-Fry with Tofu and Sesame?
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 Vegetable Stir-Fry with Tofu and Sesame 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 Regional Vegetable Stir-Fry with Tofu and Sesame 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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