Stir-Fried Tofu with Ginger and Bell Peppers
Quick-cooked tofu and vegetables in a savory soy-ginger glaze, perfect for a light weeknight meal with crisp-tender textures. This asian-inspired vegetarian ready in about 25 minutes pairs pressed and cubed firm tofu, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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, pressed and cubed firm tofu
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup, sliced bell peppers
- 1/2 cup, sliced carrots
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp, minced ginger
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Step 2: Add 14 oz cubed tofu and stir-fry for 4-5 minutes until golden brown on all sides, then set aside.
- Step 3: Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1/2 cup sliced carrots to the skillet. Stir-fry for 3 minutes until crisp-tender.
- Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp minced ginger. Cook for 2 minutes until vegetables are coated and fragrant.
- Step 5: Return the tofu to the skillet and toss to combine. Cook for 1 more minute until heated through and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger and Bell Peppers take to make?
Total time is about 25 minutes (15 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 Ginger 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 Ginger 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 Ginger and Bell Peppers 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 Ginger 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
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