Vegetable Stir-Fry with Tofu and Sesame Seeds
Crisp-tender vegetables and pan-seared tofu tossed in a savory-sweet sauce, finished with nutty sesame seeds for texture. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 30 minutes pairs pressed and cubed firm tofu, vegetable oil, florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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, pressed and cubed firm tofu
- 2 tbsp vegetable oil
- 1 cup, florets broccoli
- 1, sliced red bell pepper
- 1, julienned carrot
- 2 cups snap peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/4 cup sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Step 2: Add 14 oz cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides. Transfer to a plate.
- Step 3: Add broccoli, red bell pepper, and carrot to the skillet. Stir-fry for 4 minutes until vegetables are crisp-tender and edges begin to char.
- Step 4: Add snap peas and cook for 2 more minutes. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp garlic powder. Cook for 1 minute until sauce bubbles and coats vegetables.
- Step 5: Return tofu to the skillet and toss to coat evenly. Cook for 2 minutes until heated through.
- Step 6: Remove from heat and sprinkle with 1/4 cup sesame seeds. Serve immediately with 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 Sesame Seeds 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 Sesame Seeds?
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 Sesame Seeds?
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 Sesame Seeds 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 Sesame Seeds vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Simple and delicious.
