Stir-Fried Tofu and Rainbow Vegetables with Ginger-Soy Glaze

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

A vibrant, protein-packed stir-fry featuring firm tofu and a colorful mix of vegetables coated in a savory-sweet glaze. This asian-inspired one pot (gluten-free) ready in about 35 minutes pairs firm tofu, broccoli florets, carrots 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1/2-inch cubes and pat dry. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, add the tofu cubes and cook for 5-6 minutes until golden on all sides, then set aside.
  2. Step 2: In the same skillet, add 2 minced garlic cloves and 1 tbsp minced ginger, stir for 30 seconds until fragrant, then add 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell pepper. Cook for 4-5 minutes until vegetables are crisp-tender.
  3. Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tbsp cornstarch, and 2 tbsp water in a small bowl. Pour the sauce over the vegetables and stir until thickened and coating the vegetables, about 1 minute.
  4. Step 4: Return the cooked tofu to the skillet, add 4 cups cooked rice, and toss until the rice is heated through and the tofu is coated in sauce, about 2 minutes.

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Frequently asked questions

How long does Stir-Fried Tofu and Rainbow Vegetables with Ginger-Soy Glaze take to make?

Total time is about 35 minutes (20 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 Rainbow Vegetables with Ginger-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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Rainbow Vegetables with Ginger-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 Rainbow Vegetables with Ginger-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 Rainbow Vegetables with Ginger-Soy Glaze gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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