Vegetable Stir-Fry with Tofu and Soy-Ginger Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu and vibrant vegetables coated in a savory soy-ginger sauce, served over steamed rice for a quick, nourishing meal. This asian-inspired vegetarian ready in about 35 minutes pairs Firm tofu, pressed and cubed, Vegetable oil, Broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (12 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden and crispy. Remove and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the pan. Add broccoli, red bell pepper, and carrots, and stir-fry for 5 minutes until crisp-tender.
  3. Step 3: In a small bowl, whisk together soy sauce, 1 tbsp minced ginger, 2 minced garlic cloves, and 1 tsp sesame oil.
  4. Step 4: Pour sauce over vegetables and cook for 2 minutes until heated through and vegetables are coated.
  5. Step 5: Return tofu to the pan and toss to combine. Cook for 1 more minute. Serve immediately over cooked rice.

Frequently asked questions

How long does Vegetable Stir-Fry with Tofu and Soy-Ginger Sauce take to make?

Total time is about 35 minutes (20 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 Soy-Ginger Sauce?

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 firm tofu, pressed and cubed from drying out.

Can I substitute ingredients in Vegetable Stir-Fry with Tofu and Soy-Ginger 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 Soy-Ginger 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.

What goes well with Vegetable Stir-Fry with Tofu and Soy-Ginger Sauce?

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.

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