Stir-Fried Tofu and Vegetables with Garlic-Soy Sauce

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

A colorful and nourishing stir-fry featuring firm tofu and fresh vegetables tossed in a savory garlic-soy sauce, perfect for a quick vegan meal. This asian fusion-inspired vegan (vegan) ready in about 30 minutes blends large, julienned carrot, broccoli florets, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 260 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Asian Fusion cuisine 260 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook, stirring gently for 5-6 minutes, until all sides are golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 large julienned carrot, 1 medium sliced red bell pepper, and 2 cups broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender-crisp and vibrant.
  4. Step 4: Return the tofu to the wok. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp cornstarch, and 1/4 cup water until smooth.
  5. Step 5: Pour the soy sauce mixture over the tofu and vegetables, stirring continuously for 2 minutes until the sauce thickens and coats everything evenly.
  6. Step 6: Remove from heat, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds, and serve immediately over steamed rice or noodles.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu and Vegetables with Garlic-Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu and Vegetables with Garlic-Soy 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 Vegetables with Garlic-Soy Sauce 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 with Garlic-Soy 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.

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