Tremont Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring seasonal vegetables and tofu, finished with a zesty ginger-soy glaze that captures Cleveland's neighborhood food tour spirit. This asian-inspired asian (vegetarian, gluten-free) ready in about 30 minutes blends (1 block) firm tofu, vegetable oil, broccoli florets into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 4 Asian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Press excess moisture from the tofu block using paper towels, then cut into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, add tofu cubes, and cook for 5 minutes until golden on all sides; set aside.
  2. Step 2: Add broccoli, carrots, snap peas, and red bell pepper to the skillet, stir-frying for 4 minutes until vegetables are crisp-tender.
  3. Step 3: Stir in minced garlic and ginger, cooking for 30 seconds until fragrant without browning.
  4. Step 4: Whisk soy sauce, rice vinegar, sesame oil, and water in a small bowl, then pour over vegetables. Simmer for 3 minutes until sauce thickens and coats ingredients.
  5. Step 5: Return tofu to skillet, stir in chopped cilantro and green onions, and cook for 1 minute until flavors meld.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tremont Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tremont Vegetable Stir-Fry with Tofu and Ginger-Soy 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 Tremont Vegetable Stir-Fry with Tofu and Ginger-Soy 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 Tremont Vegetable Stir-Fry with Tofu and Ginger-Soy 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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