Stir-Fried Tofu and Seasonal Vegetables with Rice

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

A vibrant, protein-packed stir-fry with crisp vegetables and a light soy glaze, ready in 35 minutes. This asian-inspired vegan ready in about 35 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 15 min Serves 2 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 14 oz cubed tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Toss to coat and let sit for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add the tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
  3. Step 3: Add 2 cups sliced mixed vegetables and 1 minced tsp ginger to the wok. Stir-fry for 3-4 minutes until crisp-tender.
  4. Step 4: Return the tofu to the wok with the vegetables. Add 2 cups cooked rice and 1 tbsp sesame oil. Stir-fry for 2 minutes until heated through and well combined.

Frequently asked questions

How long does Stir-Fried Tofu and Seasonal Vegetables with Rice 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 Seasonal Vegetables with Rice?

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 Rice?

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 Rice 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 Rice 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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