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

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

A colorful, protein-rich stir-fry with firm tofu and seasonal vegetables in a savory ginger-soy glaze. This asian (vegan) ready in about 25 minutes blends vegetable oil, medium, julienned (about 1 cup) carrot, florets broccoli 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 410 calories and feeds 2, 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.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add tofu cubes and cook for 5 minutes until golden on all sides; set aside.
  2. Step 2: Add carrot, broccoli, and red bell pepper to the skillet; stir-fry for 4 minutes until crisp-tender.
  3. Step 3: Whisk soy sauce, rice vinegar, grated ginger, cornstarch, and water in a small bowl until smooth. Pour into skillet and cook for 1-2 minutes until sauce thickens and coats vegetables.
  4. Step 4: Return tofu to skillet with green onions; stir-fry for 1 minute until heated through.
  5. Step 5: Serve immediately over 2 cups cooked brown rice.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Rainbow Vegetables with Ginger-Soy 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 Rainbow Vegetables with Ginger-Soy 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 Rainbow Vegetables with Ginger-Soy Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sauce 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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