Spicy Tofu and Rainbow Veggie Stir-Fry
Crispy tofu and vibrant vegetables in a tangy-spicy sauce, perfect for a quick weeknight dinner. This asian-inspired vegetarian (vegetarian) ready in about 32 minutes pairs pressed and cubed firm tofu, sesame oil, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1, thinly sliced red bell pepper
- 1 cup, florets broccoli
- 1 cup snow peas
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Heat 1 tbsp sesame oil in a wok or large skillet over medium-high heat, add 14 oz cubed tofu, and cook for 5 minutes until golden brown on all sides; remove and set aside.
- Step 2: Add 2 tbsp vegetable oil to the skillet, then stir-fry 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup snow peas for 3 minutes until crisp-tender.
- Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 1 minute until fragrant.
- Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, 1 tsp cornstarch, and 2 tbsp water; pour into the skillet and bring to a simmer.
- Step 5: Return tofu to the skillet, toss to coat, and cook for 2 minutes until sauce thickens and coats vegetables evenly, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu and Rainbow Veggie Stir-Fry take to make?
Total time is about 32 minutes (20 min prep + 12 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 Spicy Tofu and Rainbow Veggie 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Spicy Tofu and Rainbow Veggie 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 Spicy Tofu and Rainbow Veggie 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 Spicy Tofu and Rainbow Veggie Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
My whole family loved this.
