Veggie Stir Fry with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and nutritious stir fry combining fresh vegetables and tofu, reflecting the wholesome spirit of home learning and family meals. This asian-inspired vegan (vegetarian) ready in about 25 minutes pairs firm tofu, sesame oil, 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat until shimmering, about 1 minute.
  2. Step 2: Add 14 oz cubed firm tofu and cook, turning occasionally, for 6-8 minutes until all sides are golden and slightly crisp.
  3. Step 3: Push tofu to one side and add 2 cloves minced garlic and 1 tsp grated fresh ginger to the empty side; sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 medium julienned carrot, 1 medium thinly sliced red bell pepper, and 1 cup trimmed snap peas; stir fry together for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Pour in 3 tbsp low sodium soy sauce and 1 tbsp honey; toss everything together and cook for 1-2 minutes until sauce thickens slightly.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Veggie Stir Fry with Tofu take to make?

Total time is about 25 minutes (10 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 Veggie Stir Fry with Tofu?

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 firm tofu from drying out.

Can I substitute ingredients in Veggie Stir Fry with Tofu?

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 Veggie Stir Fry with Tofu 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 Veggie Stir Fry with Tofu 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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