Veggie Stir-Fry with Tofu Bites
A vibrant stir-fry featuring crispy tofu and a medley of fresh vegetables tossed in a savory soy-ginger sauce, ideal for a nutritious vegan meal kids will enjoy. This asian-inspired vegan ready in about 30 minutes pairs extra-firm tofu, pressed and cubed, broccoli florets, medium carrot, sliced thinly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 extra-firm tofu, pressed and cubed
- 1 cup broccoli florets
- 1 medium carrot, sliced thinly
- 1/2 cup red bell pepper, sliced
- 1/2 cup snap peas
- 2 tbsp vegetable oil
- 2 cloves minced garlic
- 1 tsp grated fresh ginger
- 3 tbsp low-sodium soy sauce
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame seeds
- 2 cups, for serving cooked jasmine rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 ounces extra-firm tofu cubes with 1 teaspoon cornstarch until evenly coated.
- Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally, until all sides are golden brown and slightly crispy; remove tofu and set aside.
- Step 3: In the same skillet, add remaining 1 tablespoon vegetable oil, then sauté 2 cloves minced garlic and 1 teaspoon grated fresh ginger for 30 seconds until fragrant.
- Step 4: Add 1 cup broccoli florets, 1 medium thinly sliced carrot, 1/2 cup sliced red bell pepper, and 1/2 cup snap peas to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp and vibrant.
- Step 5: In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon maple syrup, and 2 tablespoons water.
- Step 6: Return the tofu to the skillet and pour the sauce over the tofu and vegetables, stirring gently to coat everything evenly. Cook for an additional 2 minutes until the sauce thickens and glazes the ingredients.
- Step 7: Sprinkle 1 teaspoon sesame seeds on top and serve immediately over 2 cups cooked jasmine rice.
Frequently asked questions
How long does Veggie Stir-Fry with Tofu Bites 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 Veggie Stir-Fry with Tofu Bites?
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 Veggie Stir-Fry with Tofu Bites?
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 Bites 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 Bites vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
