Stir-Fried Vegetables with Tofu and Soy Sauce
Quick, vibrant vegetables and tofu stir-fried in a savory soy-ginger sauce, ideal for weeknights. This asian ready in about 25 minutes blends vegetable oil, minced garlic, teaspoon, grated ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cubed 1 inch firm tofu
- 2 tbsp vegetable oil
- 3 cloves, minced garlic
- 1 teaspoon, grated ginger
- 2 cups, florets broccoli
- 1 cup, thinly sliced carrots
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering; add 14 ounces cubed tofu and stir-fry for 4 minutes until golden on all sides, then set aside.
- Step 2: Add 3 minced garlic cloves and 1 teaspoon grated ginger to the wok, stir-frying for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets and 1 cup sliced carrots; stir-fry for 4 minutes until crisp-tender, then return tofu to the wok. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sugar, cooking for 2 more minutes until sauce thickens and coats vegetables.
Frequently asked questions
How long does Stir-Fried Vegetables with Tofu and Soy Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Vegetables with Tofu and Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Vegetables with Tofu and Soy Sauce?
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 Vegetables with Tofu and Soy Sauce 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.
What goes well with Stir-Fried Vegetables with Tofu and Soy Sauce?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Crispy tofu and vibrant vegetables made this a weeknight staple.
- ★★★★★
Simple, healthy, and delicious! My husband even ate it without complaining about tofu.
- ★★★★☆
A bit salty for my taste, but the tofu was crispy and the veggies were fresh. Will make again with less soy.
