Stir-Fried Tofu with Broccoli and Carrots in Soy Sauce

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

A quick and healthy stir-fry of crispy tofu, crisp broccoli, and carrots, coated in a savory soy sauce glaze, perfect for busy weeknights. This asian ready in about 40 minutes blends firm tofu, broccoli florets, carrots 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 320 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: 25 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tbsp water to make a glaze. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 14 oz pressed and cubed tofu, stir-frying for 5-6 minutes until golden brown on all sides. Push tofu to one side, then add 2 minced garlic cloves and 1 tsp grated ginger, cooking for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 cup sliced carrots, stir-frying for 3-4 minutes until crisp-tender.
  3. Step 3: Pour the glaze over the vegetables and tofu, stirring constantly until sauce thickens and coats everything, about 2 minutes. Garnish with 1/4 cup chopped green onions and serve over rice.

Frequently asked questions

How long does Stir-Fried Tofu with Broccoli and Carrots in Soy Sauce take to make?

Total time is about 40 minutes (25 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 with Broccoli and Carrots in 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 with Broccoli and Carrots in 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 with Broccoli and Carrots in 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.

What goes well with Stir-Fried Tofu with Broccoli and Carrots in Soy Sauce?

Asian asian 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.

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