Stir-Fried Tofu and Mixed Vegetables with Garlic and Ginger

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

A vibrant vegan stir-fry featuring crispy tofu and an assortment of fresh vegetables sautéed with fragrant garlic and ginger in a savory soy sauce glaze. This asian-inspired vegan ready in about 30 minutes pairs extra-firm tofu, broccoli florets, red bell pepper 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 14 oz pressed extra-firm tofu cubes in 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and fry for 4-5 minutes, turning occasionally until all sides are golden and crispy; remove tofu and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant but not browned.
  4. Step 4: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 large thinly sliced carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
  5. Step 5: Return the tofu to the wok. Mix 3 tbsp soy sauce, 2 tbsp water, 1 tbsp sesame oil, and 1/4 tsp red pepper flakes in a small bowl, then pour over the tofu and vegetables. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats all ingredients.
  6. Step 6: Remove from heat and garnish with 3 sliced green onions before serving over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu and Mixed Vegetables with Garlic 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 Tofu and Mixed Vegetables with Garlic 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 extra-firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Mixed Vegetables with Garlic 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 Tofu and Mixed Vegetables with Garlic 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.

Is Stir-Fried Tofu and Mixed Vegetables with Garlic and Ginger 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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