Stir-Fried Tofu with Shredded Carrots and Chili Oil
A vibrant Asian-inspired stir-fry with crispy tofu, sweet carrots, and a spicy-savory chili oil sauce. This asian-inspired quick meals (vegan) ready in about 30 minutes pairs firm tofu, shredded carrots, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 ounces, pressed and cut into 1-inch cubes firm tofu
- 1 cup shredded carrots
- 1 cup, cut into small florets broccoli
- 2 cloves, minced garlic
- 1 tablespoon, minced ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons chili oil
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 4 cups cooked rice
- 2 tablespoons, sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tofu (14 ounces, pressed and cut into 1-inch cubes) and cook, turning occasionally, until golden brown on all sides (8-10 minutes).
- Step 2: Push tofu to one side, add garlic (2 cloves, minced) and ginger (1 tablespoon, minced) to skillet. Sauté for 30 seconds until fragrant.
- Step 3: Add shredded carrots (1 cup) and broccoli (1 cup, cut into small florets). Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Whisk together soy sauce (3 tablespoons), rice vinegar (1 tablespoon), and chili oil (2 tablespoons) in a small bowl. Pour sauce over vegetables and tofu, stirring to coat evenly.
- Step 5: Add sesame oil (1 teaspoon) and stir for 1 minute. Remove from heat, garnish with green onions (2 tablespoons, sliced), and serve over cooked rice (4 cups).
Frequently asked questions
How long does Stir-Fried Tofu with Shredded Carrots and Chili Oil 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 Shredded Carrots and Chili Oil?
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 Shredded Carrots and Chili Oil?
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 Shredded Carrots and Chili Oil 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 Shredded Carrots and Chili Oil vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
