Stir-Fried Tofu and Vegetables
Crispy tofu tossed with vibrant bell peppers, broccoli, and snap peas in a savory soy-ginger glaze for a quick Asian-inspired meal. This asian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs block (14 oz, firm) tofu, (julienned) bell peppers, head (cut into florets) broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 1 block (14 oz, firm) tofu
- 2 (julienned) bell peppers
- 1 head (cut into florets) broccoli
- 1 cup (trimmed) snap peas
- 3 tbsp soy sauce
- 3 cloves (minced) garlic
- 1 tbsp (minced) ginger
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a bowl, crumble 14 oz firm tofu into 1/2-inch cubes. Toss with 1 tsp salt and 1/2 tsp black pepper; set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 julienned bell peppers and 1 cup snap peas; sauté for 3-4 minutes until tender.
- Step 3: Add 1 head broccoli florets and 3 minced garlic cloves. Cook for 2-3 minutes until crisp-tender. Push vegetables to the side of the pan.
- Step 4: Add tofu and 1 tbsp minced ginger. Cook for 5 minutes until golden. Stir in 3 tbsp soy sauce and 1 tbsp sesame seeds. Cook for 2 minutes until sauce thickens and coats the tofu.
- Step 5: Serve immediately, garnished with additional sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 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 Vegetables?
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 block (14 oz, firm) tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu and Vegetables?
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 Vegetables 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 Vegetables 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
