Tofu and Vegetable Stir-Fry with Rice

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

A vibrant stir-fry with crispy tofu and crisp vegetables tossed in a savory-sweet sauce, served over fluffy rice for a quick, protein-packed meal. This asian ready in about 25 minutes pairs firm tofu, mixed vegetables, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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 2 Asian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
  2. Step 2: Remove tofu from skillet and set aside. Add 2 cloves minced garlic and 1 tbsp minced ginger to the skillet, stirring for 30 seconds until fragrant.
  3. Step 3: Add 2 cups mixed vegetables to the skillet and stir-fry for 4-5 minutes until crisp-tender and vibrant green.
  4. Step 4: Return 14 oz tofu to the skillet and add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss to coat evenly and cook for 1 minute.
  5. Step 5: Serve hot over 3 cups cooked rice, garnished with 2 sliced green onions.

Frequently asked questions

How long does Tofu and Vegetable Stir-Fry with Rice 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 Vegetable Stir-Fry with Rice?

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 from drying out.

Can I substitute ingredients in Tofu and Vegetable Stir-Fry with Rice?

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 Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vegetable Stir-Fry with Rice?

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.

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