Vegetarian Stir-Fry with Regional Tofu and Seasonal Greens
A vibrant vegetarian stir-fry featuring crispy tofu and fresh seasonal greens, seasoned with a savory soy-ginger sauce. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes pairs broccoli florets, trimmed snow peas, large, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 14 oz block, drained and cut into 1-inch cubes firm tofu
- 2 cups broccoli florets
- 1 cup, trimmed snow peas
- 1 large, julienned carrot
- 3 sliced green onions
- 1 tbsp minced fresh ginger
- 2 minced garlic cloves
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1/4 cup water
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Press 14 oz firm tofu block to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes with 1 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add tofu cubes and stir-fry for 5-6 minutes until all sides are golden and crisp. Remove tofu and set aside.
- Step 3: In the same wok, add 1 tbsp minced fresh ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 4: Add 2 cups broccoli florets, 1 cup trimmed snow peas, 1 large julienned carrot, and 3 sliced green onions. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 5: In a small bowl, whisk 3 tbsp soy sauce, 2 tsp sesame oil, 1/4 cup water, and 1/4 tsp red pepper flakes (if using). Pour the sauce over vegetables and add tofu back to the wok. Toss gently and cook for 2 more minutes until sauce thickens slightly and coats the tofu and vegetables.
- Step 6: Remove from heat and serve immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Stir-Fry with Regional Tofu and Seasonal Greens 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-Fry with Regional Tofu and Seasonal Greens?
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 broccoli florets from drying out.
Can I substitute ingredients in Vegetarian Stir-Fry with Regional Tofu and Seasonal Greens?
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-Fry with Regional Tofu and Seasonal Greens 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-Fry with Regional Tofu and Seasonal Greens 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.
