Stir-Fried Spring Vegetables with Tofu and Sesame
A vibrant vegetarian dish featuring crisp-tender seasonal vegetables and savory tofu in a light sesame sauce. This asian-inspired vegetarian ready in about 30 minutes pairs firm tofu, broccoli florets, snap peas 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 2 cups broccoli florets
- 1 cup, trimmed snap peas
- 1 cup, julienned carrots
- 2, minced garlic cloves
- 1 tsp, minced fresh ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp toasted sesame seeds
- 1 tbsp cooking oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Heat 1 tbsp cooking oil in a wok over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown; transfer to a plate.
- Step 2: Add 2 minced garlic cloves and 1 tsp minced ginger to the wok and stir-fry for 30 seconds until fragrant. Add 2 cups broccoli florets, 1 cup snap peas, and 1 cup julienned carrots; stir-fry for 4-5 minutes until crisp-tender.
- Step 3: In a small bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp cornstarch. Pour over vegetables and stir until sauce thickens and coats, about 1 minute.
- Step 4: Return tofu to wok and toss to coat. Sprinkle with 1 tbsp toasted sesame seeds and serve immediately.
Frequently asked questions
How long does Stir-Fried Spring Vegetables with Tofu and Sesame take to make?
Total time is about 30 minutes (20 min prep + 10 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 Spring Vegetables with Tofu and Sesame?
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 from drying out.
Can I substitute ingredients in Stir-Fried Spring Vegetables with Tofu and Sesame?
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 Spring Vegetables with Tofu and Sesame 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.
What goes well with Stir-Fried Spring Vegetables with Tofu and Sesame?
Asian vegetarian 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.
What others are saying
- ★★★★★
Loved the quick and healthy meal. The sesame really tied it all together.
- ★★★★★
This was a hit with my family! The tofu was perfectly cooked and the vegetables were so fresh.
- ★★★★★
Amazingly simple and delicious. Made it for a dinner party and everyone asked for the recipe.
