Vegetable Stir-Fry with Tofu and Ginger
Crisp vegetables and pan-fried tofu tossed in a savory ginger-garlic sauce, served over rice for a satisfying plant-based meal. This asian-inspired vegetarian ready in about 30 minutes pairs pressed and cubed firm tofu, vegetable oil, medium, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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
- 8 oz, pressed and cubed firm tofu
- 2 tbsp vegetable oil
- 1 medium, julienned carrots
- 1 cup, cut into florets broccoli
- 1, thinly sliced bell pepper
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 3 tbsp soy sauce
- 2 cups, cooked rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 8 oz cubed tofu and cook for 5-6 minutes, flipping until golden on all sides, then set aside.
- Step 2: Add 1 medium julienned carrot, 1 cup broccoli florets, and 1 thinly sliced bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 3: Add 1 tbsp minced ginger and 2 minced garlic cloves to the skillet, cooking for 1 minute until fragrant. Stir in 3 tbsp soy sauce and return tofu to the pan.
- Step 4: Toss everything together for 2 minutes until coated in sauce, then serve over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Tofu and Ginger 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 Tofu and Ginger?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Tofu and Ginger?
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 Ginger for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tofu and Ginger?
Asian vegetarian 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.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
