Tofu and Vegetable Stir-Fry
A quick, protein-packed stir-fry with firm tofu, broccoli, bell peppers, and a light soy-ginger sauce. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs block firm, pressed and cubed tofu, head, cut into florets broccoli, red, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1 block firm, pressed and cubed tofu
- 1 head, cut into florets broccoli
- 1 red, sliced bell pepper
- 3 tbsp soy sauce
- 2 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 2 cups cooked rice
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden and crispy, stirring occasionally. Remove and set aside.
- Step 2: In the same skillet, add broccoli and bell pepper. Sauté for 5-7 minutes until tender-crisp. Stir in garlic and cook for 30 seconds.
- Step 3: In a small bowl, whisk soy sauce, ginger, rice vinegar, and remaining 1 tbsp sesame oil. Pour over the vegetables and stir to coat. Return tofu to the skillet and simmer for 2-3 minutes until heated through.
- Step 4: Serve over cooked rice, garnished with sesame seeds if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu and Vegetable Stir-Fry 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 Tofu and Vegetable Stir-Fry?
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 red, sliced bell pepper from drying out.
Can I substitute ingredients in Tofu and Vegetable Stir-Fry?
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 Vegetable Stir-Fry 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 Tofu and Vegetable Stir-Fry 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
