Stir-Fried Tofu and Seasonal Vegetables with Garlic Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu and fresh seasonal vegetables coated in a savory garlic soy glaze. This asian-inspired vegan (vegan) ready in about 40 minutes pairs extra firm tofu, soy sauce, minced fresh garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 25 min Cook: 15 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz extra firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and pan-fry for 4-5 minutes on each side until golden and crispy; remove tofu and set aside.
  3. Step 3: In the same skillet, add 2 tbsp sesame oil and 4 minced garlic cloves, sauté over medium heat for 1 minute until fragrant but not browned.
  4. Step 4: Add 1 julienned medium carrot, 1 sliced medium red bell pepper, and 1 cup broccoli florets; stir-fry for 5 minutes until vegetables are tender-crisp.
  5. Step 5: Stir together 3 tbsp soy sauce, 1/4 cup water, and 1 tbsp brown sugar in a small bowl, then pour the sauce over the vegetables. Cook for 2-3 minutes until the sauce thickens and coats the vegetables.
  6. Step 6: Return the crispy tofu to the pan, add 2 chopped green onions, and toss everything gently for 1 minute to combine and heat through before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (25 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 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 extra firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Seasonal 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 Seasonal 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 Seasonal Vegetables with Garlic Soy Glaze 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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