Vegetarian Stir-Fried Tofu with Seasonal Vegetables
A colorful and healthy stir-fry featuring firm tofu and fresh seasonal vegetables tossed in a savory ginger-soy sauce, perfect for a quick vegetarian meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes pairs firm tofu, pressed and cubed, broccoli florets, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 firm tofu, pressed and cubed
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 1/2 cup snow peas
- 2 stalks green onions, sliced
- 1 tbsp fresh ginger, minced
- 2 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 1/4 cup water
- 1 tsp sesame seeds
Instructions
- Step 1: Pat 14 oz firm tofu dry and cut into 1-inch cubes. Toss with 1 tsp cornstarch to coat evenly.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and stir-fry for 6-7 minutes until golden and crisp on all sides. Remove tofu and set aside.
- Step 3: In the same wok, add 1 tbsp sesame oil, 1 tbsp minced fresh ginger, and 2 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
- Step 4: Add 1 cup broccoli florets, 1 medium sliced red bell pepper, 1 medium julienned carrot, and 1/2 cup snow peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 5: Return tofu to the wok. Pour in 3 tbsp soy sauce and 1/4 cup water. Toss everything together and cook for 2 more minutes until sauce slightly thickens and coats the tofu and vegetables.
- Step 6: Remove from heat. Garnish with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with steamed rice if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Stir-Fried Tofu with Seasonal 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 Seasonal 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 firm tofu, pressed and cubed from drying out.
Can I substitute ingredients in Vegetarian Stir-Fried Tofu with Seasonal 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 Seasonal Vegetables 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 Vegetarian Stir-Fried Tofu with Seasonal 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.
