Stir-Fried Fourth Season Vegetable Medley with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry combining four seasonal vegetables and firm tofu tossed in a savory garlic-ginger sauce. This asian fusion-inspired vegan (vegan, gluten free) ready in about 30 minutes pairs julienned carrots, trimmed snap peas, halved baby corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 Asian Fusion cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and pan-fry for 4-5 minutes until golden on all sides. Remove tofu and set aside.
  2. Step 2: In the same wok, add remaining 1 tbsp vegetable oil. Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 cup julienned carrots, 1 cup snap peas, 1 cup halved baby corn, and 1 cup thinly sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the wok. Pour in 3 tbsp soy sauce and 1 tsp sesame oil, tossing everything to coat evenly. Cook for 2 more minutes until sauce thickens slightly.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot with steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Fourth Season Vegetable Medley with Tofu 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 Stir-Fried Fourth Season Vegetable Medley 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 julienned carrots from drying out.

Can I substitute ingredients in Stir-Fried Fourth Season Vegetable Medley 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 Stir-Fried Fourth Season Vegetable Medley 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 Stir-Fried Fourth Season Vegetable Medley with Tofu vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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