Vegetarian Stir-Fry with Regional Tofu and Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful stir-fry featuring crispy tofu and fresh regional vegetables tossed in a savory soy-ginger sauce for a satisfying vegetarian dish. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes pairs cornstarch, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat and fry tofu cubes for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 large sliced bell pepper, 1 cup snap peas, and 1 large julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil. Pour sauce over vegetables and stir to coat evenly.
  5. Step 5: Return crispy tofu to the skillet, toss gently to combine and warm through for 2 minutes.
  6. Step 6: Garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving over steamed rice or noodles if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Vegetarian Stir-Fry with Regional Tofu and 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-Fry with Regional Tofu and 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 cornstarch from drying out.

Can I substitute ingredients in Vegetarian Stir-Fry with Regional Tofu and 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-Fry with Regional Tofu and 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-Fry with Regional Tofu and 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.

Related recipes