Stir-Fried Tofu with Vegetables and Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu and colorful vegetables tossed in a savory soy-glaze sauce for a quick vegetarian meal ready in 30 minutes. This asian (vegetarian) ready in about 30 minutes pairs firm tofu, vegetable oil, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 10 minutes, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes until golden brown on all sides. Remove and set aside.
  2. Step 2: Add bell pepper, broccoli florets, and carrot to the skillet. Stir-fry for 4 minutes until crisp-tender. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/4 cup water in a small bowl. Pour into skillet, stirring until sauce thickens and coats vegetables (about 1 minute).
  4. Step 4: Return tofu to skillet and toss to coat. Cook for 1 more minute, then garnish with 2 sliced green onions before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Vegetables and Soy Glaze 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 Vegetables and Soy Glaze?

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 Vegetables and Soy Glaze?

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 and Soy Glaze 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 Vegetables and Soy Glaze 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.

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