Stir-Fried Tofu and Vegetables with Spicy Soy Sauce
Crisp tofu and colorful vegetables quickly stir-fried and coated in a bold, spicy soy sauce for a satisfying vegan meal. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 14 oz block, pressed and cubed firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 cup broccoli florets
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, julienned carrot
- 3 cloves minced garlic
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1 tsp brown sugar
- 2 tbsp water
- 1 tbsp for garnish sesame seeds
- 2 tbsp for garnish chopped green onions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press and cube 14 oz firm tofu into 1-inch pieces, then toss with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering, then add tofu cubes and cook, stirring occasionally, for 6-8 minutes until all sides are golden and crisp. Remove tofu and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet, then add 1 cup broccoli florets, 1 medium sliced red bell pepper, and 1 julienned carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 4: Stir in 3 cloves minced garlic and 1 tbsp grated fresh ginger, cooking for 30 seconds until fragrant.
- Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, 1 tsp brown sugar, and 2 tbsp water. Pour the sauce into the skillet and bring to a simmer.
- Step 6: Return the tofu to the skillet and toss gently to coat everything in the sauce. Cook for an additional 2 minutes until the sauce thickens slightly.
- Step 7: Garnish with 1 tbsp sesame seeds and 2 tbsp chopped green onions before serving over steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetables with Spicy Soy Sauce take to make?
Total time is about 30 minutes (15 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 Vegetables with Spicy Soy 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 firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu and Vegetables with Spicy 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 Spicy Soy 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 Vegetables with Spicy 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.
