Sautéed Ginger Tofu Stir Fry with Broccoli and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and healthy vegan stir fry featuring crispy tofu, fresh broccoli, and bell peppers in a fragrant ginger-soy sauce. This asian fusion-inspired stir fry (vegan) ready in about 25 minutes pairs firm tofu, pressed and cubed, broccoli florets, red bell pepper, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz firm tofu cubes and sauté for 5-6 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets and 1 sliced 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 low sodium soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water until smooth. Pour sauce over vegetables, stirring constantly until sauce thickens and coats the vegetables.
  5. Step 5: Return tofu to the skillet and toss gently to combine and heat through for 1-2 minutes. Garnish with 1 tsp sesame seeds and 2 sliced green onions before serving.

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Frequently asked questions

How long does Sautéed Ginger Tofu Stir Fry with Broccoli and Bell Peppers take to make?

Total time is about 25 minutes (10 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 Sautéed Ginger Tofu Stir Fry with Broccoli and Bell Peppers?

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 Sautéed Ginger Tofu Stir Fry with Broccoli and Bell Peppers?

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 Sautéed Ginger Tofu Stir Fry with Broccoli and Bell Peppers 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 Sautéed Ginger Tofu Stir Fry with Broccoli and Bell Peppers vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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