Tofu and Vegetable Stir-Fry with Ginger-Soy Glaze
A colorful mix of crunchy vegetables and golden tofu tossed in a savory ginger-soy sauce for a quick, healthy meal. This asian-inspired vegan (vegan, gluten free option) ready in about 30 minutes pairs firm tofu, pressed and cubed, broccoli florets, medium red bell pepper, sliced 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.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 1 1/2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 2 green onions, sliced
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Press and cut 14 oz firm tofu into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
- Step 2: Add tofu cubes and sauté for 6-8 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
- Step 4: Add 1 1/2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 julienned carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tbsp sesame oil, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 6: Return the tofu to the skillet and pour in the sauce mixture. Stir well and cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
- Step 7: Sprinkle 2 sliced green onions over the stir-fry and toss gently before serving.
Frequently asked questions
How long does Tofu and Vegetable Stir-Fry with Ginger-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 Tofu and Vegetable Stir-Fry with Ginger-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, pressed and cubed from drying out.
Can I substitute ingredients in Tofu and Vegetable Stir-Fry with Ginger-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 Vegetable Stir-Fry with Ginger-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.
Is Tofu and Vegetable Stir-Fry with Ginger-Soy Glaze vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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