Vegetarian Stir-Fry with Tofu and Rainbow Vegetables
A colorful, quick stir-fry packed with crispy tofu and fresh vegetables tossed in a savory garlic-ginger sauce. This asian-inspired stir fry (vegetarian) ready in about 30 minutes pairs medium, thinly sliced red bell pepper, broccoli florets, large, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, pressed and cut into 1-inch cubes extra firm tofu
- 1 medium, thinly sliced red bell pepper
- 2 cups broccoli florets
- 1 large, julienned carrot
- 1 cup snap peas
- 3, chopped green onions
- 3 cloves minced garlic
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tsp for garnish sesame seeds
Instructions
- Step 1: Toss 14 oz pressed extra firm tofu cubes with 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes and cook for 4-5 minutes on each side until golden and crispy, then remove and set aside.
- Step 2: In the same skillet, add 2 tbsp sesame oil. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 1 thinly sliced red bell pepper, 2 cups broccoli florets, 1 julienned large carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: Return the tofu to the skillet and pour 3 tbsp soy sauce and 1/4 cup water. Stir everything together and cook for 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
- Step 5: Remove from heat, garnish with 3 chopped green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does Vegetarian Stir-Fry with Tofu and Rainbow 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 Tofu and Rainbow 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 broccoli florets from drying out.
Can I substitute ingredients in Vegetarian Stir-Fry with Tofu and Rainbow 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 Tofu and Rainbow 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-Fry with Tofu and Rainbow 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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