Tofu Vegetable Stir-Fry
Protein-packed stir-fry with crispy tofu, bell peppers, and broccoli in a sweet-savory glaze. This asian-inspired quick meals (vegetarian) ready in about 40 minutes pairs block (14 oz), pressed tofu, sliced bell peppers, head, cut into florets broccoli 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 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 (14 oz), pressed tofu
- 2, sliced bell peppers
- 1 head, cut into florets broccoli
- 1 cup, trimmed snap peas
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 3 garlic cloves
- 1 tbsp sesame oil
Instructions
- Step 1: Cut tofu into 1/2-inch cubes and toss with 1 tbsp sesame oil. Spread on a baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway, until golden and crispy.
- Step 2: Heat 1 tbsp sesame oil in a large wok over high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 2 bell peppers and 1 cup snap peas, stir-fry for 2-3 minutes until crisp-tender. Toss in broccoli florets and cook for 3-4 minutes until bright green.
- Step 4: Stir in 3 tbsp soy sauce and 1 tbsp brown sugar, cooking for 1-2 minutes until the sauce thickens and coats the vegetables. Add cooked tofu and toss to combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu Vegetable Stir-Fry take to make?
Total time is about 40 minutes (15 min prep + 25 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 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 block (14 oz), pressed tofu from drying out.
Can I substitute ingredients in Tofu 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 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 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
