Vegetable Stir Fry with Ginger and Tofu

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

A colorful vegetable and tofu stir fry with fresh ginger, perfect for a nourishing homemade meal during busy days. This asian-inspired vegan ready in about 30 minutes pairs extra firm tofu, sesame oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed extra firm tofu, cooking for 5-6 minutes, turning occasionally until golden and crispy on all sides.
  2. Step 2: Add 1 tbsp minced fresh ginger and sauté for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 1 julienned medium carrot, 1 sliced medium red bell pepper, and 2 cups broccoli florets to the wok, stir frying for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Stir in 3 tbsp soy sauce and 1 tbsp honey, tossing everything to coat evenly and cook for another 1-2 minutes until the sauce thickens slightly.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.

Frequently asked questions

How long does Vegetable Stir Fry with Ginger and Tofu 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 Vegetable Stir Fry with Ginger and Tofu?

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 extra firm tofu from drying out.

Can I substitute ingredients in Vegetable Stir Fry with Ginger and Tofu?

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 with Ginger and Tofu 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.

What goes well with Vegetable Stir Fry with Ginger and Tofu?

Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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