Vegetable Stir-Fry with Tofu and Garlic Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful medley of crisp vegetables and pan-fried tofu tossed in a savory garlic soy sauce, ideal for a quick and nutritious vegetarian dinner. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends extra firm tofu, soy sauce, sesame oil 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 250 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Press 14 oz extra firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden and crisp on all sides. Remove tofu from skillet and set aside.
  3. Step 3: In the same skillet, add 1 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 1 minute until fragrant.
  4. Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas. Stir-fry for 5 minutes until vegetables are tender-crisp.
  5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1/4 cup water, 1 tsp cornstarch, 1 tsp brown sugar, and 1/4 tsp red pepper flakes if using.
  6. Step 6: Pour the sauce into the skillet with vegetables, stirring constantly until the sauce thickens and coats the veggies, about 2 minutes.
  7. Step 7: Return the tofu to the skillet, toss gently with the vegetables and sauce, and cook for 1 more minute to heat through.
  8. Step 8: Garnish with 2 sliced green onions and serve immediately with steamed rice or noodles.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Vegetable Stir-Fry with Tofu and Garlic Soy Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetable Stir-Fry with Tofu and Garlic 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 Stir-Fry with Tofu and Garlic 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 Stir-Fry with Tofu and Garlic Soy Sauce 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 and Garlic 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.

Related recipes