Stir-Fried Tofu with Ginger and Mixed Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant and colorful stir-fry of firm tofu and fresh vegetables flavored with aromatic ginger and soy sauce, perfect for a quick plant-based meal. This asian-inspired stir fry (vegan) ready in about 30 minutes pairs firm tofu, vegetable oil, fresh ginger 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, drained and cubed firm tofu
2 tbsp vegetable oil
1 tbsp minced fresh ginger
2 minced garlic cloves
1 sliced into thin strips red bell pepper
1 cup broccoli florets
1 medium, julienned carrot
3 tbsp soy sauce
1 tsp sesame oil
2 sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 14 ounces firm tofu cut into 1-inch cubes and fry for 5-6 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same pan, add 1 tablespoon minced fresh ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 julienned medium carrot to the pan. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 4: Return the crispy tofu to the pan and pour in 3 tablespoons soy sauce and 1 teaspoon sesame oil. Toss everything together and cook for another 2 minutes until heated through and coated in sauce.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tablespoon toasted sesame seeds before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger and Mixed Vegetables 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 with Ginger 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 Ginger 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 Ginger and Mixed Vegetables 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 with Ginger and Mixed Vegetables 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.