Tofu and Morning Vegetable Stir-Fry with Garlic Soy Glaze

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

A colorful stir-fry of firm tofu and fresh morning vegetables tossed in a savory garlic soy glaze, perfect for a light vegetarian meal. This chinese-inspired vegetarian ready in about 25 minutes pairs block, drained and cubed firm tofu, medium, julienned carrot, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and sauté for 5-6 minutes until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same pan, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 julienned medium carrot, 1 cup snap peas, and 2 cups chopped baby bok choy. Stir-fry for 3-4 minutes until vegetables are bright and tender-crisp.
  4. Step 4: Return tofu to the pan and pour in a sauce made from 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp sesame oil. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the tofu and vegetables.
  5. Step 5: Sprinkle with 1 tsp toasted sesame seeds and 1/4 tsp crushed red pepper flakes before serving hot over steamed rice or noodles.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tofu and Morning Vegetable Stir-Fry with Garlic Soy Glaze take to make?

Total time is about 25 minutes (10 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 Tofu and Morning Vegetable Stir-Fry with Garlic 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 medium, julienned carrot from drying out.

Can I substitute ingredients in Tofu and Morning Vegetable Stir-Fry with Garlic 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 Tofu and Morning Vegetable Stir-Fry with Garlic Soy Glaze 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.

What goes well with Tofu and Morning Vegetable Stir-Fry with Garlic Soy Glaze?

Chinese vegetarian 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.

Related recipes