Stir-Fried Tofu with Peppery Vegetables
A protein-packed stir-fry with crispy tofu, zesty broccoli, and a kick of gochujang for bold flavor. This korean-inspired vegan (vegetarian) ready in about 35 minutes pairs block (14 oz), pressed and cubed tofu, florets broccoli, red, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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
- 1 block (14 oz), pressed and cubed tofu
- 2 cups, florets broccoli
- 1 red, sliced bell peppers
- 3 tbsp soy sauce
- 1 tbsp gochujang
- 2 cloves, minced garlic
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp sesame oil in a wok over high heat. Add tofu and stir-fry for 5-7 minutes until golden and crispy, then set aside.
- Step 2: In the same wok, add 1 tbsp sesame oil, garlic, and broccoli. Stir-fry for 3 minutes until tender-crisp, then add bell peppers and cook for 2 minutes.
- Step 3: Return tofu to the wok, stir in soy sauce, gochujang, and brown sugar. Cook for 2-3 minutes until the sauce thickens and coats the ingredients.
- Step 4: Serve immediately, garnished with sesame seeds and a drizzle of remaining sesame oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Peppery Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 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 Peppery 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 florets broccoli from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Peppery 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 Peppery Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Peppery Vegetables 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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
