I used to struggle with meatless dinners. They either left me hungry an hour later, or my family gave me that “where’s the real food?” look. But this colorful spring veggie stir fry with tofu? It was the game-changer.

Crisp-tender carrots, snap peas, bell peppers, and broccoli, tossed in a light garlic-ginger sauce and served over fluffy rice or cauliflower rice. And the tofu? Golden on the outside, soft on the inside, and so flavorful even my husband went back for seconds.

Best part? It’s done in 20 minutes and makes you feel amazing after eating it.

📝 Ingredients You’ll Need

For the stir fry:

• 1 block (14 oz) extra-firm tofu, pressed and cubed

• 1 tbsp avocado or sesame oil (for cooking tofu)

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 cup sugar snap peas

• 1 large carrot, thinly sliced

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

For the sauce:

• 3 tbsp low-sodium soy sauce or coconut aminos

• 1 tbsp rice vinegar

• 1 tsp maple syrup or honey

• 1 tsp sesame oil

• 1 tsp cornstarch + 2 tbsp water (optional, for thickening)

To serve:

• Cooked rice, quinoa, or cauliflower rice

• Sesame seeds and green onions (optional)

👩‍🍳 How to Make It

1. Cook the tofu:
   Heat 1 tbsp oil in a large skillet over medium-high. Add tofu cubes in a single layer. Cook 3–4 minutes per side until golden. Remove and set aside.

2. Sauté the veggies:
   In the same pan, add garlic, ginger, and veggies. Stir fry 4–5 minutes until just tender-crisp.

3. Make the sauce:
   Whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch slurry if using.

4. Combine:
   Add tofu back to the pan, pour in sauce, and toss everything together. Cook another 1–2 minutes until the sauce thickens and coats everything.

5. Serve:
   Spoon over rice or cauliflower rice, sprinkle with sesame seeds and green onions if desired, and enjoy!

💡 Sarah’s Tips

• No tofu? Sub with tempeh, edamame, or cooked chicken if needed.

• Veggie swaps: Use whatever’s in season—zucchini, mushrooms, or baby bok choy are great options.

• Meal prep win: Store leftovers in the fridge for up to 4 days. They reheat beautifully!

• Crispier tofu: Use an air fryer or bake the tofu at 400°F for 25–30 minutes instead of pan-frying.

🌈 Dinner That Feels Like a Fresh Start

This stir fry is what I call “feel-good food”—light, colorful, energizing, and still cozy. It’s one of those dinners that makes you feel like you’re doing something good for your body without overthinking it.

And honestly? It’s one of the easiest ways I sneak more veggies into our week—without complaints.