Stir-Fried Tofu and Vegetables with Homemade Stir-Fry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and protein-packed stir-fry featuring pan-fried tofu and crisp vegetables in a savory-sweet sauce, ready in 20 minutes. This asian-inspired asian (low carb) ready in about 30 minutes blends divided vegetable oil, medium, thinly sliced bell pepper, florets broccoli 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 350 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.

★ 3.7 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp cornstarch, and 1/4 cup water until smooth.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the 14 oz pressed and cubed tofu and cook for 5-7 minutes, flipping occasionally, until golden brown on all sides. Transfer the tofu to a plate and set aside.
  3. Step 3: Add the remaining 1 tbsp vegetable oil to the skillet. Add 3 cloves garlic (minced) and 1 tbsp fresh ginger (minced) and stir for 30 seconds until fragrant.
  4. Step 4: Add the 1 medium bell pepper (thinly sliced), 1 medium zucchini (sliced into 1/4-inch rounds), and 2 cups broccoli florets. Stir-fry for 5-6 minutes until the vegetables are crisp-tender.
  5. Step 5: Return the cooked tofu to the skillet. Pour the prepared sauce over the tofu and vegetables, stirring to coat. Cook for 2-3 minutes until the sauce thickens and coats the ingredients.
  6. Step 6: Garnish with 1/4 cup green onions (sliced) and serve immediately.

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Frequently asked questions

How long does Stir-Fried Tofu and Vegetables with Homemade Stir-Fry 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 Homemade Stir-Fry 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 Homemade Stir-Fry 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 Homemade Stir-Fry 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 Homemade Stir-Fry Sauce low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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