Vegetable Stir Fry with Tofu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

This asian-inspired vegan (vegetarian) ready in about 25 minutes pairs extra firm tofu, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 250 cal/serving

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Ingredients

14 oz block, drained and cubed into 1-inch pieces extra firm tofu
2 tbsp sesame oil
3 minced garlic cloves
1 tbsp grated fresh ginger
2 cups broccoli florets
1 medium, thinly sliced red bell pepper
1 large, julienned carrot
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey
2 sliced for garnish scallions
1 tbsp for garnish sesame seeds

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat until shimmering, about 1 minute. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
Step 3: Add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 large julienned carrot. Stir fry for 5-6 minutes until vegetables are tender crisp.
Step 4: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey in a small bowl, then pour over the vegetables. Toss to coat and cook for 2 more minutes.
Step 5: Return the tofu to the skillet and gently mix to combine all ingredients, cooking for an additional 1 minute to heat through.
Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tbsp sesame seeds before serving.

Frequently asked questions

How long does Vegetable Stir Fry with Tofu take to make?

Total time is about 25 minutes (10 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 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 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 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.