Black Pepper Tofu Stir Fry with Ginger and Scallions

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

A vibrant Chinese-inspired stir fry featuring crispy tofu tossed in a fragrant black pepper sauce with fresh ginger and scallions. This chinese-inspired vegetarian ready in about 25 minutes pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 Chinese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and fry for 3-4 minutes per side until golden and crisp, then remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp minced fresh ginger and 4 sliced scallions, sautéing for 1 minute until fragrant.
  4. Step 4: Add 1 tsp freshly ground black pepper, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 cup water. Stir and cook for 2-3 minutes until the sauce thickens and slightly reduces.
  5. Step 5: Return the crispy tofu to the skillet, toss gently to coat with the sauce, then drizzle 1 tsp sesame oil over the top. Cook for another minute and serve immediately.

Frequently asked questions

How long does Black Pepper Tofu Stir Fry with Ginger and Scallions 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 Black Pepper Tofu Stir Fry with Ginger and Scallions?

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 Black Pepper Tofu Stir Fry with Ginger and Scallions?

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 Black Pepper Tofu Stir Fry with Ginger and Scallions 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 Black Pepper Tofu Stir Fry with Ginger and Scallions 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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