Vegetable Stir-Fry Bowl
A vibrant, protein-packed bowl with stir-fried vegetables, tofu, and a zesty soy-ginger sauce. This asian-inspired asian (vegetarian) ready in about 35 minutes pairs block (14 oz) cubed tofu, head cut into florets broccoli, red diced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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) cubed tofu
- 1 head cut into florets broccoli
- 1 red diced bell pepper
- 1 cup snow peas
- 3 tbsp soy sauce
- 1 tbsp grated ginger
- 2 cloves minced garlic
- 1 cup uncooked jasmine rice
- 1 tbsp sesame seeds
- 1 tsp sriracha
Instructions
- Step 1: Cook 1 cup jasmine rice according to package instructions. Set aside.
- Step 2: Heat 1 tbsp oil in a large skillet over high heat. Add 1 tbsp grated ginger and 2 cloves minced garlic, sauté for 30 seconds until fragrant.
- Step 3: Add 1 block tofu and stir-fry for 5-7 minutes until golden. Push tofu to the sides and add 1 head broccoli, 1 red bell pepper, and 1 cup snow peas. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
- Step 4: Pour in 3 tbsp soy sauce and 1 tsp sriracha. Cook for 2 minutes until the sauce thickens and coats the ingredients. Serve over rice, garnished with 1 tbsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry Bowl take to make?
Total time is about 35 minutes (10 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 Vegetable Stir-Fry Bowl?
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) cubed tofu from drying out.
Can I substitute ingredients in Vegetable Stir-Fry Bowl?
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 Stir-Fry Bowl 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 Vegetable Stir-Fry Bowl 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
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
