10-Minute Tofu Stir-Fry with Ginger and Soy
Crispy pan-fried tofu packed with ginger and garlic, stir-fried in a savory soy-ginger sauce with crunchy bell peppers and snap peas. This asian-inspired quick meals (vegan, gluten-free) ready in about 20 minutes pairs pressed and cubed 1-inch firm tofu, vegetable oil, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, 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
- 10 oz, pressed and cubed 1-inch firm tofu
- 2 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic
- 1 medium, thinly sliced bell pepper
- 1 cup frozen sugar snap peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 2, sliced green onions
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer; cook 4-5 minutes undisturbed until golden brown. Flip and cook another 4-5 minutes until crisp on all sides; transfer to a plate.
- Step 2: Add remaining 1 tbsp vegetable oil to skillet. Stir-fry ginger and garlic for 30 seconds until fragrant. Add bell pepper and snap peas; stir-fry 2-3 minutes until crisp-tender.
- Step 3: Whisk soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl. Pour into skillet, stirring until sauce thickens and coats vegetables (about 1 minute).
- Step 4: Return tofu to skillet; toss to coat in sauce. Cook 1-2 minutes until heated through. Garnish with green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does 10-Minute Tofu Stir-Fry with Ginger and Soy take to make?
Total time is about 20 minutes (10 min prep + 10 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 10-Minute Tofu Stir-Fry with Ginger and Soy?
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 vegetable oil from drying out.
Can I substitute ingredients in 10-Minute Tofu Stir-Fry with Ginger and Soy?
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 10-Minute Tofu Stir-Fry with Ginger and Soy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 10-Minute Tofu Stir-Fry with Ginger and Soy vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
