Veggie Stir-Fry with Tofu
A vibrant medley of roasted vegetables and crispy tofu, tossed in a savory-sweet glaze for a healthy, fun-packed meal. This Asian-inspired vegetarian recipe (vegan friendly), ready in about 45 minutes, pairs tofu, bell peppers, broccoli 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
- 1 block, cubed tofu
- 2 medium, sliced bell peppers
- 1 head, florets broccoli
- 1 cup, julienned carrots
- 1/2 cup, trimmed snap peas
- 3 tbsp soy sauce
- 2 tbsp honey
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 2 tbsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss tofu with 1 tbsp olive oil and roast for 20 minutes, flipping halfway.
- Step 2: In a wok or large skillet, heat 1 tbsp olive oil. Add bell peppers, broccoli, carrots, and snap peas. Stir-fry for 5-7 minutes until tender-crisp.
- Step 3: Add garlic, ginger, soy sauce, and honey. Cook for 2-3 minutes until the sauce thickens and coats the vegetables.
- Step 4: Toss in roasted tofu and mix well. Serve immediately with steamed rice or noodles.
