Stir-Fried Soy-Ginger Tofu with Rainbow Vegetables

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

A vibrant stir-fry combining crispy tofu and colorful vegetables with a savory soy-ginger glaze, perfect for a quick and healthy weeknight meal. This Asian Fusion-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, soy sauce, fresh ginger, grated 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz extra firm tofu between paper towels for 20 minutes, then cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden and crispy; remove tofu and set aside.
  3. Step 3: In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 cup broccoli florets, 1 medium red bell pepper sliced into thin strips, 1 medium yellow bell pepper sliced into thin strips, and 1 medium julienned carrot; stir-fry for 4 minutes until vegetables are tender-crisp.
  5. Step 5: Return the crispy tofu to the skillet and pour in 3 tbsp soy sauce mixed with 1/4 cup water; cook for 2 minutes, stirring until the sauce thickens and coats the tofu and vegetables.
  6. Step 6: Remove from heat and sprinkle 2 chopped scallions and 1 tsp sesame seeds over the top before serving.

Frequently asked questions

How long does Stir-Fried Soy-Ginger Tofu with Rainbow Vegetables 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 Soy-Ginger Tofu with Rainbow 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 extra firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Soy-Ginger Tofu with Rainbow 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 Soy-Ginger Tofu with Rainbow Vegetables 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.

Is Stir-Fried Soy-Ginger Tofu with Rainbow Vegetables 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.

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