Stir-Fried Regional Vegetables with Tofu and Ginger
A colorful stir-fry of tofu and a variety of fresh vegetables from a regional Asian cuisine, enlivened with ginger and soy sauce. This asian-inspired vegan ready in about 30 minutes pairs firm tofu, pressed and cubed, broccoli florets, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 firm tofu, pressed and cubed
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp green onions, chopped
- 1 tsp sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed firm tofu and stir-fry for 6-7 minutes until edges are golden and crispy. Remove tofu and set aside.
- Step 2: In the same pan, add 1 tbsp minced fresh ginger and 2 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
- Step 3: Add 1 cup broccoli florets, 1 medium sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Return tofu to the pan and drizzle with 3 tbsp soy sauce and 1 tbsp sesame oil. Toss everything together and cook for another 2 minutes until sauce coats all ingredients and heats through.
- Step 5: Remove from heat and garnish with 2 tbsp chopped green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does Stir-Fried Regional Vegetables with Tofu and Ginger 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 Regional Vegetables with Tofu and Ginger?
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, pressed and cubed from drying out.
Can I substitute ingredients in Stir-Fried Regional Vegetables with Tofu and Ginger?
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 Regional Vegetables with Tofu and Ginger for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Regional Vegetables with Tofu and Ginger?
Asian vegan 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.
Related recipes
Spicy Vegetable Stir-Fry with Tofu and Sesame
Stir-Fried Tofu with Regional Vegetable Medley and Garlic Sauce
Pan-Fried Tofu with Sesame-Ginger Glaze and Stir-Fried Bok Choy
Ginger-Soy Stir-Fried Tofu with Vegetables
Tofu and Vegetable Stir-Fry with Ginger and Garlic
One-Pan Soba Noodle Stir-Fry with Tofu
Equipment for this recipe
Top-rated tools to make this recipe successfully.
