Spring Stir-Fry with Tofu
A quick and colorful stir-fry featuring crisp vegetables, marinated tofu, and a savory soy-ginger sauce for a satisfying spring meal. This asian-inspired quick meals (vegetarian) ready in about 45 minutes pairs block, 14 oz, pressed and cubed tofu, florets broccoli, 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
- 1 block, 14 oz, pressed and cubed tofu
- 1 cup, florets broccoli
- 1 cup, julienned carrots
- 1/2 cup, trimmed snap peas
- 3 tbsp soy sauce
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1 tsp brown sugar
- 1 tbsp sesame seeds
- 1 tsp sriracha
Instructions
- Step 1: In a bowl, mix tofu with 2 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp sriracha. Let marinate for 15 minutes.
- Step 2: Heat olive oil in a wok or large skillet over medium-high heat. Add broccoli, carrots, and snap peas. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
- Step 3: Push vegetables to the side, add tofu, and cook for 3-4 minutes until golden. Add garlic, ginger, and remaining 1 tbsp soy sauce. Stir to coat.
- Step 4: Serve immediately, garnished with sesame seeds and a drizzle of sriracha.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Stir-Fry with Tofu take to make?
Total time is about 45 minutes (20 min prep + 25 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 Spring Stir-Fry 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 florets broccoli from drying out.
Can I substitute ingredients in Spring Stir-Fry 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 Spring Stir-Fry 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 Spring Stir-Fry with Tofu 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Perfect quick meals recipe for a weeknight dinner.
