Tofu and Vegetable Stir-Fry with Soy-Ginger Sauce

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

A vibrant Asian-inspired dish featuring crispy tofu, colorful vegetables, and a tangy soy-ginger sauce served over rice. This asian-inspired vegetarian (gluten-free) ready in about 35 minutes pairs firm tofu, broccoli florets, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.8 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz tofu for 15 minutes to remove moisture. Cut into 1/2-inch cubes and toss with 1 tbsp sesame oil, 1 tsp soy sauce, and 1/2 tsp salt.
  2. Step 2: Heat a wok or large skillet over high heat. Add 1 tbsp sesame oil, then cook tofu for 3-4 minutes until golden and crispy, stirring occasionally. Transfer to a plate.
  3. Step 3: In the same pan, add 12 oz broccoli florets, 1 diced bell pepper, and 2 julienned carrots. Stir-fry for 5 minutes until tender-crisp.
  4. Step 4: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp honey, and 1/2 tsp black pepper.
  5. Step 5: Pour the sauce into the pan with vegetables and stir to coat. Cook for 2-3 minutes until sauce thickens slightly.
  6. Step 6: Return tofu to the pan and toss to combine. Serve over 1 cup cooked rice.

Frequently asked questions

How long does Tofu and Vegetable Stir-Fry with Soy-Ginger Sauce take to make?

Total time is about 35 minutes (20 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 Soy-Ginger Sauce?

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 Soy-Ginger 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 Tofu and Vegetable Stir-Fry with Soy-Ginger 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.

Is Tofu and Vegetable Stir-Fry with Soy-Ginger Sauce vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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