Stir-Fried Tofu with Mixed Vegetables and Ginger-Soy Sauce

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

A vibrant vegan stir-fry combining firm tofu cubes with colorful bell peppers, snap peas, and carrots, tossed in a fragrant ginger-soy sauce. This Asian Fusion-inspired vegan recipe (gluten-free option), ready in about 30 minutes, pairs firm tofu, red bell pepper, snap peas 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 rice, quinoa, or a quick salad. 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 Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 400 g firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat and add tofu cubes, cooking for 6-7 minutes until golden brown on all sides; transfer tofu to a plate.
  2. Step 2: In the same wok, add 2 tsp minced fresh ginger and 2 minced garlic cloves, stirring for 30 seconds until fragrant.
  3. Step 3: Add 150 g sliced red bell pepper, 100 g snap peas, and 100 g julienned carrot. Stir-fry vegetables for 4-5 minutes until they are bright and slightly tender but still crisp.
  4. Step 4: Return tofu to the wok and pour in 3 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp black pepper, and the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Stir constantly for 2-3 minutes until sauce thickens and coats tofu and vegetables.
  5. Step 5: Remove from heat, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Mixed Vegetables and Ginger-Soy Sauce 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 Mixed Vegetables and Ginger-Soy Sauce?

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 Mixed Vegetables and Ginger-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 Ginger-Soy Sauce 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 Mixed Vegetables and Ginger-Soy Sauce vegan?

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

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