Vegetarian Stir-Fry with Tofu, Bell Peppers, and Ginger Soy Sauce
A colorful vegetable and tofu stir-fry tossed in a fragrant ginger soy sauce, perfect for a nutritious meatless meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes blends stalks, sliced green onion, minced fresh ginger, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, pressed and cubed into 1-inch pieces extra firm tofu
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 3 stalks, sliced green onion
- 1 tbsp, minced fresh ginger
- 2, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp canola oil
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp canola oil in a large nonstick skillet or wok over medium-high heat until hot. Add 14 oz pressed extra firm tofu cubed into 1-inch pieces and cook for 5-6 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, stir-frying for 4-5 minutes until tender-crisp.
- Step 4: Return the tofu to the skillet along with 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Toss everything together and cook for another 2 minutes until the sauce coats the tofu and vegetables.
- Step 5: Remove from heat and stir in 3 sliced green onions and 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Stir-Fry with Tofu, Bell Peppers, and Ginger Soy Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegetarian Stir-Fry with Tofu, Bell Peppers, and Ginger Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vegetarian Stir-Fry with Tofu, Bell Peppers, and Ginger Soy Sauce?
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, Bell Peppers, and Ginger Soy Sauce 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, Bell Peppers, and Ginger Soy Sauce 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.
