Stir-Fried Tofu with Seasonal Vegetables and Ginger
A vibrant, protein-packed meal where crisp vegetables and savory tofu come together in a fragrant ginger-garlic sauce. Perfect for using what's in your fridge. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs extra firm tofu, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 extra firm tofu
- 2 cups broccoli florets
- 1 cup carrots
- 1 medium bell pepper
- 3 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 3 cups cooked rice
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu cubes and cook, stirring occasionally, for 8-10 minutes until golden brown on all sides; transfer to a plate.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add broccoli, carrots, and bell pepper; stir-fry for 4-5 minutes until crisp-tender. Add minced garlic and grated ginger, stirring for 1 minute until fragrant.
- Step 3: Return tofu to the skillet. Add soy sauce, rice vinegar, and sesame oil; toss to coat evenly and cook for 2 minutes until heated through and flavors meld.
Frequently asked questions
How long does Stir-Fried Tofu with Seasonal Vegetables and Ginger 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 and Ginger?
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 extra firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Seasonal Vegetables and Ginger?
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 and Ginger 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 and Ginger 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
- ★★★★★
Loved it! My kids ate all the veggies and tofu.
- ★★★★☆
Slightly bland for my taste, but the veggies were crisp. I'll add more soy sauce next time.
- ★★★☆☆
The tofu was too dry. I would have preferred a different texture.
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