Vegetable Stir-Fry with Tofu and Sweet Soy Glaze
Colorful vegetables stir-fried with crispy tofu in a sweet and savory soy glaze, delivering a nutritious and kid-appealing meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs extra firm tofu, cornstarch, canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 extra firm tofu
- 1/4 cup cornstarch
- 3 tbsp canola oil
- 1 medium, sliced into thin strips red bell pepper
- 1 large, julienned carrot
- 1 cup snap peas
- 1/2 cup, halved baby corn
- 3, minced garlic cloves
- 1 tbsp, minced ginger
- 1/4 cup low sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 tsp sesame oil
- 2, sliced thin for garnish green onions
- 1 tbsp, for garnish sesame seeds
Instructions
- Step 1: Press 14 oz extra firm tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes gently with 1/4 cup cornstarch until evenly coated.
- Step 2: Heat 2 tbsp canola oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add remaining 1 tbsp canola oil. Add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant.
- Step 4: Add 1 sliced red bell pepper, 1 julienned carrot, 1 cup snap peas, and 1/2 cup halved baby corn. Stir-fry the vegetables for 4-5 minutes until crisp-tender.
- Step 5: In a small bowl, whisk together 1/4 cup low sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 tbsp water, and 1 tsp sesame oil. Pour the sauce over the vegetables, stir well, and cook for 2 minutes until the sauce thickens and coats the veggies.
- Step 6: Return the crispy tofu to the skillet, gently toss everything together for 1 minute to combine and warm through.
- Step 7: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.
Frequently asked questions
How long does Vegetable Stir-Fry with Tofu and Sweet 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 Sweet 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 extra firm tofu from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Tofu and Sweet 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 Sweet 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 Sweet Soy Glaze 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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