Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Sauce
A vibrant vegan stir fry featuring crisp vegetables and tofu tossed in a savory ginger-soy glaze. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, broccoli florets, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 3 stalks green onions, chopped
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
- Step 2: In the same wok, add 1 tbsp grated fresh ginger and 3 minced garlic cloves, stirring for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot, stir-frying for 4-5 minutes until vegetables are tender-crisp.
- Step 4: Return tofu to the wok, then pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Toss everything together for 2 minutes until sauce thickens slightly and coats ingredients.
- Step 5: Remove from heat, garnish with 3 chopped green onions and 1 tsp toasted sesame seeds before serving.
Frequently asked questions
How long does Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Sauce 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 Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Sauce?
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 Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Sauce?
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 Tofu and Vegetable Stir Fry with Ginger Soy Sauce 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 Tofu and Vegetable Stir Fry with Ginger Soy Sauce 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.
