Stir-Fried Tofu with Chili and Mixed Vegetables

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

Crisp tofu cubes and colorful vegetables simmered in a spicy-sweet sauce with fresh chili heat. This asian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs firm tofu, bell peppers, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 25 min Cook: 15 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Heat 2 tbsp oil in a wok over medium-high heat. Add tofu and fry until golden on all sides, about 5 minutes. Remove and set aside.
  2. Step 2: In the same wok, add 3 minced garlic cloves and 2 thinly sliced fresh red chilies. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced bell pepper, 2 cups broccoli florets, and 1 julienned carrot. Stir-fry for 5 minutes until vegetables are crisp-tender.
  4. Step 4: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, and 1 tsp cornstarch. Pour into the wok and stir until sauce thickens, about 1 minute.
  5. Step 5: Return tofu to the wok and toss to coat. Cook for 2 minutes more. Drizzle with 1 tsp sesame oil and serve immediately.

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Frequently asked questions

How long does Stir-Fried Tofu with Chili and Mixed Vegetables take to make?

Total time is about 40 minutes (25 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 with Chili and Mixed Vegetables?

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 with Chili and Mixed Vegetables?

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 Chili and Mixed Vegetables 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.

Is Stir-Fried Tofu with Chili and Mixed Vegetables vegetarian?

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

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