Stir-Fried Tofu with Broccoli and Bell Peppers
A vibrant, protein-packed stir-fry with crisp-tender vegetables and a savory soy-ginger glaze. This asian-inspired vegetarian ready in about 20 minutes pairs pressed and cubed Firm tofu, cut into florets Broccoli, medium, sliced Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 8 oz, pressed and cubed Firm tofu
- 2 cups, cut into florets Broccoli
- 1 medium, sliced Bell peppers
- 1 medium, julienned Carrots
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 cloves, minced Garlic
- 1 tsp, minced Ginger
- 1 tbsp Cooking oil
Instructions
- Step 1: Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Add 8 oz cubed tofu and cook for 5 minutes until golden on all sides, then set aside.
- Step 2: Add 2 minced garlic cloves and 1 tsp minced ginger to the skillet, stir for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced bell pepper, and 1 julienned carrot. Stir-fry for 5 minutes until vegetables are crisp-tender.
- Step 4: Return tofu to the skillet, add 2 tbsp soy sauce and 1 tsp sesame oil, and toss for 2 minutes until coated and glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Broccoli and Bell Peppers take to make?
Total time is about 20 minutes (10 min prep + 10 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 with Broccoli and Bell Peppers?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Broccoli and Bell Peppers?
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 with Broccoli and Bell Peppers 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.
What goes well with Stir-Fried Tofu with Broccoli and Bell Peppers?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
