Vegan Tofu and Vegetable Stir-Fry
Crunchy tofu and colorful veggies stir-fried in a savory soy-ginger sauce, served over brown rice for a hearty plant-based meal. This asian-inspired asian (vegan, gluten-free) ready in about 35 minutes pairs block (14 oz) firm tofu, brown rice, head broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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) firm tofu
- 1.5 cups brown rice
- 1 head broccoli
- 1 large bell pepper
- 8 oz mushrooms
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic
- 1 tbsp (grated) ginger
- 1/4 cup vegetable broth
- 1 tbsp cornstarch
Instructions
- Step 1: Preheat a wok or large skillet over high heat. Add 1 tbsp sesame oil and swirl to coat. Add tofu cubes (pressed and cut into 1-inch pieces) and cook for 4-5 minutes until golden and crispy. Remove and set aside.
- Step 2: In the same pan, add broccoli florets, bell pepper strips, and sliced mushrooms. Stir-fry for 5 minutes until tender-crisp. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- Step 3: In a bowl, whisk together soy sauce, vegetable broth, and cornstarch. Pour into the pan and cook for 2-3 minutes until sauce thickens. Return tofu to the pan and toss to coat. Serve over cooked brown rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Tofu and Vegetable Stir-Fry 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 Vegan Tofu and 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) firm tofu from drying out.
Can I substitute ingredients in Vegan Tofu and 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 Vegan Tofu and 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 Vegan Tofu and Vegetable Stir-Fry vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
