Vegetarian Stir-Fried Tofu with Colorful Vegetables

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

A vibrant and healthy stir-fry featuring crispy tofu cubes and a medley of fresh vegetables tossed in a savory soy-ginger sauce. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs medium, thinly sliced carrot, trimmed snap peas, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 3, 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil, 2 cloves minced garlic, and 1 tsp grated fresh ginger. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 medium thinly sliced carrot, 1 cup snap peas, and 1 medium thinly sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Stir together 3 tbsp soy sauce, 2 tbsp water, and remaining 1 tbsp cornstarch in a small bowl. Pour the sauce into the skillet and cook for 1-2 minutes until it thickens and coats the vegetables.
  6. Step 6: Return crispy tofu to the skillet, drizzle with 1 tsp sesame oil, and toss gently to combine.
  7. Step 7: Garnish with 2 sliced green onions and serve immediately over steamed rice or noodles.

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Frequently asked questions

How long does Vegetarian Stir-Fried Tofu with Colorful Vegetables 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 Vegetarian Stir-Fried Tofu with Colorful Vegetables?

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 medium, thinly sliced carrot from drying out.

Can I substitute ingredients in Vegetarian Stir-Fried Tofu with Colorful Vegetables?

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 Vegetarian Stir-Fried Tofu with Colorful Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vegetarian Stir-Fried Tofu with Colorful Vegetables 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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