Stir-Fried Vegetable Medley with Tofu
A vibrant blend of crisp vegetables and golden tofu, simmered in a savory-sweet sauce for a quick weeknight meal that highlights seasonal produce. This asian (vegetarian) ready in about 35 minutes pairs Tofu, Broccoli, Carrots 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.
Ingredients
- 14 oz Tofu
- 2 cups Broccoli
- 1 cup Carrots
- 1 medium Bell pepper
- 1 cup Snap peas
- 3 cloves Garlic
- 1 tbsp Ginger
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 tbsp Cooking oil
- 1/4 cup Green onions
Instructions
- Step 1: Press tofu for 10 minutes to remove excess water, then cut into 1/2-inch cubes. Toss with 1 tsp cornstarch in a bowl until coated.
- Step 2: Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Add tofu and cook for 3-4 minutes per side until golden, then set aside.
- Step 3: Add remaining 1 tbsp cooking oil to skillet. Stir-fry 3 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
- Step 4: Add 2 cups broccoli florets, 1 cup julienned carrots, and 1 sliced bell pepper. Cook for 3 minutes until vegetables are crisp-tender.
- Step 5: Add 1 cup snap peas and stir-fry for 1 minute. Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 tbsp water in a small bowl. Pour sauce over vegetables and stir until evenly coated.
- Step 6: Return tofu to skillet and toss to combine. Cook for 2 minutes until heated through. Garnish with 1/4 cup sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Vegetable Medley with Tofu take to make?
Total time is about 35 minutes (15 min prep + 20 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 Vegetable Medley with Tofu?
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 tofu from drying out.
Can I substitute ingredients in Stir-Fried Vegetable Medley with Tofu?
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 Vegetable Medley with Tofu 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 Vegetable Medley with Tofu 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 was a hit at our dinner table. My husband said it's the best tofu dish he's had in years.
- ★★★★★
Loved it! Made for my kids and they devoured it.
- ★★★★☆
Great recipe, but I found it slightly bland. Next time I'll add more soy sauce.
