Crisp Pan-Fried Tofu with Spicy Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Lightly crisped tofu cubes tossed in a spicy ginger-soy glaze with fresh scallions and sesame seeds for an easy Asian-inspired vegan dish. This Asian vegan recipe, ready in about 55 minutes, pairs firm tofu, cornstarch, and vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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, pressed and cut into 1-inch cubes
• 1/4 cup cornstarch
• 3 tbsp vegetable oil
• 1 tbsp grated fresh ginger
• 3 cloves minced garlic cloves
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp red pepper flakes
• 2 stalks thinly sliced scallions
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Press 14 oz firm tofu for at least 30 minutes to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes gently in 1/4 cup cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook without stirring for 4-5 minutes until undersides are golden and crisp.
3. Step 3: Flip tofu cubes carefully and cook an additional 4 minutes until all sides are crisp. Remove tofu and set aside on paper towels.
4. Step 4: Reduce heat to medium and add 1 tbsp grated fresh ginger and 3 cloves minced garlic to the pan; sauté for 45 seconds until fragrant.
5. Step 5: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, and 1/2 tsp red pepper flakes. Cook for 2 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Return tofu to the pan and toss to coat evenly in the ginger-soy glaze. Remove from heat.
7. Step 7: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.