Vegetable Stir-Fry with Tofu and Ginger Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant medley of fresh vegetables and tofu stir-fried in a fragrant ginger garlic sauce, perfect for a healthy weeknight meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends extra firm tofu, broccoli florets, medium red bell pepper 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 220 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 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
  3. Step 3: Slice 1 medium red bell pepper into thin strips, peel and thinly slice 1 large carrot, chop 3 stalks green onions (white and green parts separated), and break 2 cups broccoli into small florets.
  4. Step 4: In the same skillet, add 2 tbsp sesame oil and sauté 3 cloves minced garlic and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
  5. Step 5: Add the broccoli, carrot, and bell pepper to the skillet and stir-fry for 4-5 minutes until tender-crisp.
  6. Step 6: In a small bowl, whisk 3 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water until smooth. Pour the sauce over the vegetables and cook for 2 minutes until the sauce thickens and coats the veggies.
  7. Step 7: Return the cooked tofu to the skillet, add the white parts of the green onions, and toss gently to combine and heat through.
  8. Step 8: Remove from heat, garnish with green parts of the green onions and 1 tsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Vegetable Stir-Fry with Tofu and Ginger Garlic 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 Ginger Garlic 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 Ginger Garlic 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 Ginger Garlic 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 Ginger Garlic 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.

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