Vegetable Stir-Fry with Tofu
A vibrant stir-fry bursting with umami-rich tofu, crisp veggies, and a savory-sweet glaze. This asian-inspired asian (vegetarian, gluten-free) ready in about 45 minutes pairs block (14 oz), firm tofu, head, cut into florets broccoli, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 head, cut into florets broccoli
- 2, sliced bell peppers
- 1 cup, julienned carrots
- 3 tbsp soy sauce
- 1 tbsp honey
- 3 cloves, minced garlic
- 1 tsp, grated ginger
- 2 tbsp sesame oil
- 1 cup, cooked rice
- 2, sliced green onions
Instructions
- Step 1: Press 14 oz firm tofu between paper towels to remove excess moisture. Cut into 1/2-inch cubes. Marinate in 1 tbsp soy sauce for 10 minutes.
- Step 2: Heat 2 tbsp sesame oil in a large wok over high heat. Add 3 minced garlic cloves and 1 tsp grated ginger, sauté for 30 seconds until fragrant.
- Step 3: Add broccoli florets, bell peppers, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Step 4: Push vegetables to one side of the wok. Add marinated tofu and cook for 3-4 minutes until golden. Stir in 3 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp black pepper. Toss to coat.
- Step 5: Serve over 1 cup cooked rice, garnished with 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Tofu take to make?
Total time is about 45 minutes (20 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 with 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 block (14 oz), firm tofu from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with 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 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.
Is Vegetable Stir-Fry with Tofu vegetarian?
Yes — this recipe is tagged vegetarian, 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
