Stir-Fried Tofu with Seasonal Vegetables
Crispy tofu paired with colorful vegetables in a savory-sweet sauce, cooked quickly for a balanced meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs pressed and cubed (1/2 inch) firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 (1/2 inch) firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 cups (e.g., broccoli, bell peppers, carrots), cut into 1/2-inch pieces mixed vegetables
- 1/4 cup water
- 1 tbsp sesame oil
Instructions
- Step 1: In a bowl, combine 14 oz pressed and cubed tofu, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch; toss to coat evenly and let sit for 5 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat; add the tofu and cook for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides.
- Step 3: Add 2 cups mixed vegetables to the skillet and stir-fry for 3-4 minutes until crisp-tender.
- Step 4: Pour in 1/4 cup water and continue to stir-fry for 1 minute until the vegetables are bright and the water has evaporated.
- Step 5: Drizzle with 1 tbsp sesame oil and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Seasonal 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 Seasonal 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 soy sauce from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Seasonal 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 Seasonal Vegetables 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 Seasonal 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
