Vegetable and Tofu Stir-Fry with Ginger-Soy Sauce
A vibrant, protein-packed stir-fry featuring crispy tofu and colorful vegetables in a savory ginger-soy glaze. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes blends pressed and cubed firm tofu, sesame oil, minced garlic 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 220 calories and feeds 2, 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 2 tbsp sesame oil
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1.5 cups broccoli florets
- 1 cup, julienned carrots
- 1 cup, sliced bell peppers
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 14 oz cubed tofu and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.
- Step 3: Remove tofu and set aside. Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, sautéing for 30 seconds until fragrant.
- Step 4: Add 1.5 cups broccoli florets, 1 cup julienned carrots, and 1 cup sliced bell peppers. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water in a small bowl.
- Step 6: Pour the sauce mixture over vegetables and cook for 1-2 minutes, stirring constantly, until sauce thickens and coats vegetables.
- Step 7: Return tofu to the skillet and toss to coat evenly. Cook for 1 minute more, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable and Tofu Stir-Fry with Ginger-Soy Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegetable and Tofu Stir-Fry with 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 Vegetable and Tofu Stir-Fry with 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 Vegetable and Tofu Stir-Fry with Ginger-Soy Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vegetable and Tofu Stir-Fry with Ginger-Soy Sauce 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
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
