Vegetable Stir-Fry with Tofu and Ginger Soy Sauce
A colorful medley of crisp vegetables and pan-fried tofu tossed in a fragrant ginger soy sauce, perfect for a healthy vegetarian dinner. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes blends drained and cubed extra-firm tofu, soy sauce, grated fresh ginger 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 320 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.
Ingredients
- 14 oz, drained and cubed extra-firm tofu
- 1/4 cup soy sauce
- 2 tbsp, grated fresh ginger
- 3, minced garlic cloves
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 large, sliced into thin strips red bell pepper
- 1 cup snap peas
- 1 large, julienned carrot
- 3, sliced green onions
- 1 tbsp toasted sesame seeds
- 1 tbsp, optional for crisping tofu cornstarch
- 1 tbsp honey
Instructions
- Step 1: Press and drain 14 oz extra-firm tofu, then cut into 1-inch cubes. Toss cubes lightly with 1 tbsp cornstarch to coat.
- Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes and cook for 3-4 minutes on each side until golden and crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add 2 tbsp sesame oil. Add 3 minced garlic cloves and 2 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
- Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 cup snap peas, and 1 julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 5: Return tofu to the skillet. In a small bowl, whisk together 1/4 cup soy sauce and 1 tbsp honey, then pour over the tofu and vegetables. Toss to coat and cook for another 2 minutes until heated through and sauce thickens slightly.
- Step 6: Remove from heat and sprinkle with 3 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice or noodles if desired.
Frequently asked questions
How long does Vegetable Stir-Fry with Tofu and Ginger 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 Ginger 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 Ginger 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 Ginger 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 Ginger 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.
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