Crisp Pan-Fried Tofu with Soy-Ginger Glaze and Scallions

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Golden pan-fried tofu cubes glazed with a savory soy-ginger sauce, topped with fresh scallions for a flavorful vegan entrée. This Asian-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, cornstarch, canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 block firm tofu
• 3 tbsp cornstarch
• 3 tbsp canola oil
• 3 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 minced garlic clove
• 2 tsp brown sugar
• 1 tbsp rice vinegar
• 2 sliced thin scallions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Drain and press 14 oz firm tofu for 15 minutes to remove excess moisture. Cut into 1-inch cubes.
2. Step 2: Toss the tofu cubes in 3 tbsp cornstarch until evenly coated.
3. Step 3: Heat 3 tbsp canola oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until all sides are golden and crisp. Remove tofu and set aside.
4. Step 4: In the same skillet, reduce heat to medium and add 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 minced garlic clove, 2 tsp brown sugar, and 1 tbsp rice vinegar. Stir and cook for 2 minutes until the sauce thickens and becomes glossy.
5. Step 5: Return the tofu to the skillet and gently toss to coat all cubes in the soy-ginger glaze.
6. Step 6: Remove from heat and sprinkle 2 sliced thin scallions on top before serving.