Soy-Glazed Tofu with Stir-Fried Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crispy baked tofu glazed in a savory soy-honey sauce, paired with vibrant stir-fried vegetables for a balanced plant-based meal. This chinese-inspired asian ready in about 30 minutes pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

14 oz firm tofu
2 tbsp cornstarch
2 tbsp vegetable oil
1 cup broccoli florets
1 red bell pepper
1 medium carrot
3 cloves garlic
1 tbsp ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1/2 cup vegetable broth
1 tsp sesame oil
2 green onions

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Equipment for this recipe

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Instructions

Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1/2-inch cubes. Toss with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 4 minutes per side until golden brown; remove and set aside.
Step 3: Heat remaining 1 tbsp vegetable oil in the same skillet. Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 medium carrot, julienned, and stir-fry for 5 minutes until crisp-tender.
Step 4: Add 3 cloves garlic, minced, and 1 tbsp fresh ginger, minced, and cook for 1 minute until fragrant.
Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/2 cup vegetable broth, and 1 tsp sesame oil. Pour into skillet and simmer for 2 minutes until thickened.
Step 6: Return tofu to skillet and toss to coat. Cook for 1 minute, then transfer to a plate and garnish with 2 sliced green onions.

Frequently asked questions

How long does Soy-Glazed Tofu with Stir-Fried Vegetables 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 with Stir-Fried Vegetables?

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 with Stir-Fried Vegetables?

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 with Stir-Fried Vegetables 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.

What goes well with Soy-Glazed Tofu with Stir-Fried Vegetables?

Chinese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.