Sesame-Ginger Stir-Fried Vegetables with Tofu
Crisp vegetables and golden tofu tossed in a savory-sweet sauce with aromatic ginger and sesame. This asian-inspired vegetarian (gluten-free) ready in about 35 minutes pairs pressed and cubed firm tofu, broccoli florets, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, pressed and cubed firm tofu
- 2 cups broccoli florets
- 1 cup, julienned carrots
- 1, thinly sliced bell pepper
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp, for garnish sesame seeds
- 1 tbsp vegetable oil
Instructions
- Step 1: Press the 14 oz pressed and cubed firm tofu for 10 minutes to remove excess water, then toss with 1 tsp cornstarch.
- Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 tbsp water.
- Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then add the tofu cubes and cook for 3-4 minutes per side until golden brown.
- Step 4: Add the 2 cups broccoli florets, 1 cup julienned carrots, and 1 thinly sliced bell pepper to the skillet, stirring for 4-5 minutes until crisp-tender.
- Step 5: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 30 seconds until fragrant.
- Step 6: Pour in the sauce mixture and bring to a simmer, then add the cooked tofu back to the skillet and stir to coat.
- Step 7: Cook for 2 more minutes until the sauce thickens, then remove from heat and sprinkle with 1 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Stir-Fried Vegetables with Tofu take to make?
Total time is about 35 minutes (20 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 Sesame-Ginger Stir-Fried Vegetables with Tofu?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Sesame-Ginger Stir-Fried Vegetables with Tofu?
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 Sesame-Ginger Stir-Fried Vegetables with Tofu 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 Sesame-Ginger Stir-Fried Vegetables with Tofu gluten-free?
Yes — this recipe is tagged gluten-free 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.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
