Vegetable Stir-Fry with Tofu and Ginger Soy Glaze
A vibrant mix of crisp vegetables and pan-seared tofu tossed in a savory ginger soy glaze for a quick, healthy vegan dinner. This asian-inspired vegan (vegan) ready in about 30 minutes pairs broccoli florets, large, julienned carrot, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 14 oz block, pressed and cubed extra-firm tofu
- 2 cups broccoli florets
- 1 medium, sliced into strips red bell pepper
- 1 large, julienned carrot
- 1 cup snap peas
- 4 cloves, minced garlic cloves
- 2 tbsp, minced fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks, sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 4-5 minutes, turning occasionally until all sides are golden brown and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 2 tbsp sesame oil. Add 4 minced garlic cloves and 2 tbsp minced fresh ginger, sauté for 1 minute until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 medium red bell pepper sliced into strips, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: While vegetables cook, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup.
- Step 5: Return tofu to the skillet, pour the soy sauce mixture over everything, and toss to coat. Cook for an additional 2 minutes until the sauce thickens slightly and glazes the tofu and vegetables.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve over steamed rice or noodles if desired.
Frequently asked questions
How long does Vegetable Stir-Fry with Tofu and Ginger Soy Glaze 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 Soy Glaze?
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 broccoli florets from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Tofu and Ginger Soy Glaze?
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 Soy Glaze 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 Soy Glaze vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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