Stir-Fried Garlic Tofu with Mixed Vegetables
A vibrant vegan stir-fry combining crispy garlic-infused tofu with a colorful medley of fresh vegetables in a savory soy glaze. This asian-inspired vegan (vegan) ready in about 25 minutes pairs cubed extra firm tofu, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, cubed extra firm tofu
- 3 tbsp vegetable oil
- 5 minced garlic cloves
- 1 1/2 cups broccoli florets
- 1 large, thinly sliced carrot
- 1 medium, sliced red bell pepper
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- 2 sliced green onions
- 1/4 tsp black pepper
Instructions
- Step 1: Pat dry 14 oz extra firm tofu and cut into 1-inch cubes. Toss tofu cubes gently with 1 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes and sear for 3-4 minutes on each side until all sides are golden and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 5 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 4: Add 1 1/2 cups broccoli florets, 1 large thinly sliced carrot, and 1 medium sliced red bell pepper. Stir-fry vegetables for 4-5 minutes until tender-crisp.
- Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp sesame oil, 1/4 cup water, and black pepper. Pour this sauce over the vegetables.
- Step 6: Return the crispy tofu cubes to the skillet and toss gently to coat everything in the sauce. Cook for 2 minutes until the sauce thickens and clings to tofu and vegetables.
- Step 7: Remove from heat, garnish with 2 sliced green onions, and serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Garlic Tofu with Mixed Vegetables take to make?
Total time is about 25 minutes (10 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 Garlic Tofu with Mixed 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 cubed extra firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Garlic Tofu with Mixed 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 Stir-Fried Garlic Tofu with Mixed 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.
Is Stir-Fried Garlic Tofu with Mixed Vegetables vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
