Stir-Fried Tofu and Seasonal Vegetables with Ginger-Sesame Sauce
A vibrant vegan stir-fry featuring crisp vegetables and tofu, tossed in a fragrant ginger-sesame sauce for a quick, nourishing meal. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra virgin olive oil, firm tofu, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, 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.
Ingredients
- 2 tbsp extra virgin olive oil
- 14 oz, pressed and cubed firm tofu
- 1 cup broccoli florets
- 1/2 cup julienned carrots
- 1/2 cup snap peas
- 1 tbsp minced fresh ginger
- 3 minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 tbsp sesame seeds
- 2 tbsp chopped scallions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large wok over medium-high heat until shimmering. Add 14 oz cubed firm tofu and stir-fry for 6-7 minutes until all sides are golden and slightly crisp, then remove tofu and set aside.
- Step 2: In the same wok, add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned.
- Step 3: Add 1 cup broccoli florets, 1/2 cup julienned carrots, and 1/2 cup snap peas to the wok, stir-frying for 4-5 minutes until vegetables are tender-crisp and vibrant.
- Step 4: Return the tofu to the wok and pour in 3 tbsp low sodium soy sauce, 1 tsp toasted sesame oil, and 1 tsp honey. Toss everything together over medium heat for 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
- Step 5: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped scallions before serving.
Frequently asked questions
How long does Stir-Fried Tofu and Seasonal Vegetables with Ginger-Sesame Sauce take to make?
Total time is about 25 minutes (10 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 Ginger-Sesame 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu and Seasonal Vegetables with Ginger-Sesame 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 Ginger-Sesame Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ginger-Sesame 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.
