Stir-Fried Tofu and Mixed Vegetables with Garlic-Soy Glaze
A vibrant, quick stir-fry of crispy tofu and colorful vegetables coated in a savory garlic-soy glaze. This asian-inspired stir fry (vegetarian) ready in about 30 minutes pairs canola oil, minced garlic cloves, broccoli florets 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.
Ingredients
- 14 oz, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp canola oil
- 5 minced garlic cloves
- 1 medium, sliced into strips red bell pepper
- 2 cups broccoli florets
- 1 large, julienned carrot
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
- 2 sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp canola oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes on each side until golden and crisp. Remove tofu and set aside.
- Step 2: Add remaining 1 tbsp canola oil to the skillet. Add 5 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Toss in 1 sliced red bell pepper, 2 cups broccoli florets, and 1 large julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp sesame oil. Pour sauce over vegetables and stir to coat evenly.
- Step 5: Return the crispy tofu to the skillet and gently toss everything together for 2 minutes until heated through and sauce thickens slightly.
- Step 6: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Tofu and Mixed Vegetables with Garlic-Soy Glaze 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-Soy Glaze?
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 canola oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu and Mixed Vegetables with Garlic-Soy Glaze?
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-Soy Glaze 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 Tofu and Mixed Vegetables with Garlic-Soy Glaze 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.
