Stir-Fried Tofu with Mixed Vegetables and Ginger Soy Sauce
Crisp-tender vegetables and golden tofu cubes stir-fried in a bright ginger soy sauce for a balanced and flavorful plant-based dish. This asian-inspired vegan ready in about 30 minutes pairs 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 250 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 medium, sliced red bell pepper
- 1 medium, julienned carrot
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 sliced green onions
- 1 tsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy.
- Step 2: Add 1 cup broccoli florets, 1 sliced medium red bell pepper, and 1 julienned medium carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 4: Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss everything together and cook for another 2 minutes until sauce coats tofu and vegetables evenly.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp 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 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 Mixed Vegetables and Ginger Soy Sauce?
Asian vegan 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
- ★★★★★
Loved the simplicity and how quick it was to make. My kids ate it all!
- ★★★★★
This recipe was a hit with my family! The tofu was perfectly crispy and the vegetables were so fresh.
- ★★★★☆
Great recipe overall, but the sauce was a bit bland for my taste. I added extra ginger next time.
