Stir-Fried Tofu and Mixed Vegetables with Garlic Sauce
A vibrant Asian-inspired stir-fry featuring firm tofu and colorful vegetables tossed in a savory garlic sauce. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes blends cubed into 1-inch pieces firm tofu, medium, julienned carrot, trimmed snap peas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, cubed into 1-inch pieces firm tofu
- 1 medium, julienned carrot
- 1 medium, sliced into thin strips red bell pepper
- 1 cup, trimmed snap peas
- 4 cloves, minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 1/4 cup water
- 2 stalks, sliced green onions
- 1/4 tsp ground black pepper
Instructions
- Step 1: Pat dry 14 oz firm tofu and cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
- Step 2: Add 4 minced garlic cloves to the skillet with tofu and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 medium julienned carrot, 1 medium sliced red bell pepper, and 1 cup trimmed snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tsp cornstarch, and 1/4 cup water until smooth.
- Step 5: Pour the sauce over the tofu and vegetables, stirring well. Cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
- Step 6: Season with 1/4 tsp ground black pepper and garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Stir-Fried Tofu and Mixed Vegetables with Garlic Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu and Mixed Vegetables with Garlic Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu and Mixed Vegetables with Garlic Sauce?
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 Sauce 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 Sauce 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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