Stir-Fried Tofu with Vegetables
A light, protein-packed stir-fry featuring crispy tofu, vibrant bell peppers, and tender broccoli in a savory soy glaze. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs block (14 oz, firm) tofu, (red and yellow, sliced) bell peppers, head (cut into florets) broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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, firm) tofu
- 2 (red and yellow, sliced) bell peppers
- 1 head (cut into florets) broccoli
- 3 tbsp soy sauce
- 3 cloves (minced) garlic
- 1 tsp (grated) ginger
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tsp brown sugar
- 1 tsp sriracha
Instructions
- Step 1: Press 14 oz tofu block for 15 minutes to remove excess moisture. Cut into 1/2-inch cubes and marinate in 1 tbsp soy sauce for 10 minutes.
- Step 2: Heat 2 tbsp olive oil in a wok or large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tsp grated ginger, sauté for 30 seconds until aromatic.
- Step 3: Add 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tsp sriracha. Stir to combine, then add 1 head broccoli and stir-fry for 3-4 minutes until tender-crisp.
- Step 4: Toss in 2 sliced bell peppers and 14 oz tofu cubes. Cook for 5-7 minutes until tofu is golden and vegetables are charred at the edges.
- Step 5: Sprinkle with 1 tbsp sesame seeds and serve immediately, garnished with additional sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Vegetables take to make?
Total time is about 35 minutes (20 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 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 block (14 oz, firm) tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with 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 Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 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
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
