Twelve-Spice Stir-Fried Tofu with Crisp Vegetables

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

A vibrant tofu stir-fry seasoned with a balanced twelve-spice powder and colorful vegetables, perfect for a quick and flavorful vegan meal. This asian-inspired new year (vegan) ready in about 30 minutes pairs firm tofu, red bell pepper, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed firm tofu and stir-fry for 6 minutes until all sides are golden and crispy; remove tofu and set aside.
  2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced red bell pepper, 1 cup snap peas, and 1 julienned carrot, stir-frying for 4 minutes until vegetables are crisp-tender.
  4. Step 4: Return tofu to the wok and sprinkle 1 tsp twelve-spice powder evenly over the mixture. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, tossing everything together to coat.
  5. Step 5: Cook for an additional 2 minutes until sauce thickens slightly and coats the tofu and vegetables well.
  6. Step 6: Remove from heat, sprinkle 3 sliced scallions and 1 tbsp toasted sesame seeds on top. Serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Twelve-Spice Stir-Fried Tofu with Crisp Vegetables 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 Twelve-Spice Stir-Fried Tofu with Crisp Vegetables?

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 Twelve-Spice Stir-Fried Tofu with Crisp Vegetables?

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 Twelve-Spice Stir-Fried Tofu with Crisp Vegetables 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 Twelve-Spice Stir-Fried Tofu with Crisp Vegetables vegan?

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

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