Stir-Fried Tofu with Mixed Vegetables and Garlic Soy Sauce
A vibrant vegetarian stir-fry featuring firm tofu and crisp vegetables tossed in a savory garlic soy sauce. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes blends vegetable oil, minced garlic cloves, trimmed snap peas 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 220 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.
Ingredients
- 14 oz (400 g), drained and cut into 1-inch cubes firm tofu
- 3 tbsp vegetable oil
- 4, minced garlic cloves
- 1 medium, sliced into thin matchsticks carrot
- 1 medium, sliced into strips red bell pepper
- 1 cup, trimmed snap peas
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 tsp dissolved in 2 tbsp water cornstarch
- 2, sliced thinly green onions
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-6 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 medium sliced carrot, 1 medium red bell pepper strips, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 4: Stir together 3 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp brown sugar, and the dissolved 1 tsp cornstarch in 2 tbsp water. Pour this sauce over the vegetables and stir continuously until the sauce thickens and coats the veggies, about 1-2 minutes.
- Step 5: Return the tofu to the skillet and toss gently to combine and reheat for 1 minute.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Tofu with Mixed Vegetables and Garlic Soy Sauce take to make?
Total time is about 25 minutes (10 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 Mixed Vegetables and Garlic 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 Mixed Vegetables and Garlic 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 Mixed Vegetables and Garlic 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.
Is Stir-Fried Tofu with Mixed Vegetables and Garlic Soy Sauce 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.
