Crisped Tofu Stir-Fry with Ginger-Soy Glaze and Crunchy Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu cubes tossed with a ginger-soy glaze and colorful crunchy vegetables for a satisfying plant-based meal. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, canola oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 14 oz extra-firm tofu dry and cut into 1-inch cubes. Toss the tofu cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp canola oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 4-5 minutes without stirring until the bottoms are golden and crisp. Flip and cook an additional 4 minutes until all sides are crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant.
  4. Step 4: Add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 julienned large carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
  5. Step 5: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes (if using). Pour the sauce over the vegetables and add the crispy tofu back into the skillet. Toss everything to coat and cook for 2 minutes until glaze thickens slightly.
  6. Step 6: Garnish with 2 sliced green onions and serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Crisped Tofu Stir-Fry with Ginger-Soy Glaze and Crunchy Vegetables take to make?

Total time is about 30 minutes (15 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 Crisped Tofu Stir-Fry with Ginger-Soy Glaze and Crunchy Vegetables?

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 cornstarch from drying out.

Can I substitute ingredients in Crisped Tofu Stir-Fry with Ginger-Soy Glaze and Crunchy Vegetables?

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 Crisped Tofu Stir-Fry with Ginger-Soy Glaze and Crunchy Vegetables 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 Crisped Tofu Stir-Fry with Ginger-Soy Glaze and Crunchy Vegetables vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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