Chen's Ginger-Soy Stir-Fry
A vibrant stir-fry featuring crisp vegetables and tender tofu, inspired by Chinese American culinary traditions documented in census language data. This chinese-american-inspired asian (gluten-free) ready in about 32 minutes pairs pressed and cubed extra-firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, 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, pressed and cubed extra-firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves, minced garlic
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 medium, sliced bell peppers
- 1 cup, julienned carrots
- 1/2 tsp sugar
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tsp sesame oil, and 1/2 tsp sugar in a small bowl.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
- Step 3: Add cubed tofu in a single layer and cook for 4-5 minutes per side until golden and crispy, then transfer to a plate.
- Step 4: Add broccoli, bell peppers, and carrots to the hot skillet; stir-fry for 3-4 minutes until vegetables are crisp-tender and bright green.
- Step 5: Return tofu to the skillet, then pour in the soy sauce mixture; stir for 1 minute until sauce bubbles.
- Step 6: Mix 1 tsp cornstarch with 2 tbsp water, then stir into the skillet; cook for 1 minute until sauce thickens and coats vegetables, stirring constantly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chen's Ginger-Soy Stir-Fry take to make?
Total time is about 32 minutes (20 min prep + 12 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 Chen's Ginger-Soy Stir-Fry?
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 soy sauce from drying out.
Can I substitute ingredients in Chen's Ginger-Soy Stir-Fry?
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 Chen's Ginger-Soy Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Chen's Ginger-Soy Stir-Fry gluten-free?
Yes — this recipe is tagged 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
