Stir-Fried Tofu and Seasonal Vegetables with Garlic-Ginger Sauce

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

A quick and vibrant stir-fry featuring tofu and mixed vegetables in a savory garlic-ginger sauce, perfect for weeknight dinners. This Vietnamese recipe (vegetarian), ready in about 30 minutes, pairs Firm tofu, Bell pepper, Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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: 15 min Cook: 15 min Serves 2 Vietnamese cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water to make sauce.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat. Add 200g cubed tofu and stir-fry for 3-4 minutes until golden brown. Transfer to a plate.
  3. Step 3: Add a splash of oil to the wok. Add 3 minced garlic cloves and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 100g sliced bell pepper, 50g julienned carrot, and 100g broccoli florets. Stir-fry for 4-5 minutes until crisp-tender.
  5. Step 5: Return tofu to the wok. Pour in sauce and stir-fry for 1-2 minutes until sauce thickens and coats ingredients.

Frequently asked questions

How long does Stir-Fried Tofu and Seasonal Vegetables with Garlic-Ginger Sauce 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 Seasonal Vegetables with Garlic-Ginger Sauce?

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 Seasonal Vegetables with Garlic-Ginger 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 Seasonal Vegetables with Garlic-Ginger 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 Seasonal Vegetables with Garlic-Ginger 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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