Soy-Glazed Tofu and Vegetables Stir-Fry
Crisp-tender vegetables and golden tofu coated in a sweet-savory soy glaze. This asian-inspired quick meals (vegetarian, gluten free) ready in about 30 minutes pairs firm tofu, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup bell peppers
- 1 cup carrots
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp ginger
- 2 cloves garlic
- 1/4 cup water
- 1 tbsp cornstarch
- 2 cups cooked rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 5 minutes per side until golden brown, then set aside.
- Step 2: Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1 cup sliced carrots to the skillet. Stir-fry for 5 minutes until vegetables are crisp-tender and slightly charred.
- Step 3: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, 2 minced garlic cloves, 1/4 cup water, and 1 tbsp cornstarch. Pour sauce over vegetables and cook for 2 minutes until thickened and glossy.
- Step 4: Return tofu to the skillet, tossing to coat. Cook for 1 more minute until heated through. Serve over 2 cups cooked rice.
Frequently asked questions
How long does Soy-Glazed Tofu and Vegetables Stir-Fry 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 Soy-Glazed Tofu and Vegetables Stir-Fry?
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 from drying out.
Can I substitute ingredients in Soy-Glazed Tofu and Vegetables Stir-Fry?
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 Soy-Glazed Tofu and Vegetables Stir-Fry 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 Soy-Glazed Tofu and Vegetables Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian, 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
- ★★★★★
Loved it! So simple and flavorful. I doubled the sauce and it was perfect for the rice.
- ★★★★★
Excellent recipe, very authentic. I used the exact ingredients and it turned out great. Will make again!
- ★★★★★
This is my new go-to weeknight dinner! The tofu was perfectly crispy and the vegetables were so fresh. My kids even ate it without complaining!
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