Stir-Fried Sesame Tofu with Baby Hazel Easter Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful stir-fry blending crisp spring vegetables with golden tofu cubes, tossed in a savory sesame sauce for a quick, satisfying meal. This asian-inspired vegan (vegan) ready in about 30 minutes pairs medium, julienned carrot, trimmed snap peas, small, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat until shimmering; add 14 oz pressed and cubed tofu and cook for 4-5 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp sesame oil to the skillet; sauté 1 tbsp minced fresh ginger and 2 minced garlic cloves for 30 seconds until fragrant.
  3. Step 3: Add 1 medium julienned carrot, 1 cup trimmed snap peas, 1 small thinly sliced red bell pepper, and 1/2 cup baby corn. Stir-fry vegetables for 4-5 minutes until tender-crisp.
  4. Step 4: Return tofu to skillet and pour in 3 tbsp soy sauce and 1 tbsp honey. Toss everything together and cook for another 2 minutes until sauce thickens and coats tofu and veggies.
  5. Step 5: Remove from heat, sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions, and serve immediately.

Frequently asked questions

How long does Stir-Fried Sesame Tofu with Baby Hazel Easter Veggies 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 Sesame Tofu with Baby Hazel Easter Veggies?

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 medium, julienned carrot from drying out.

Can I substitute ingredients in Stir-Fried Sesame Tofu with Baby Hazel Easter Veggies?

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 Sesame Tofu with Baby Hazel Easter Veggies 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 Sesame Tofu with Baby Hazel Easter Veggies 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.

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