Crispy Ginger-Scallion Tofu Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant vegan stir-fry with golden tofu and a fragrant ginger-scallion sauce, ready in 25 minutes. This asian-inspired vegetarian (vegan, gluten-free) ready in about 45 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 285 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

• 12 oz firm tofu
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tbsp, grated fresh ginger
• 4, thinly sliced (white and green parts separated) scallions
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 2 tbsp water
• 2 cups (e.g., broccoli, bell peppers, snap peas) mixed stir-fry vegetables

Instructions

1. Step 1: Press tofu for 30 minutes to remove excess water, then cut into 1-inch cubes. Toss in 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook for 4-5 minutes per side until golden and crispy; transfer to a plate.
3. Step 3: Add remaining 2 tbsp oil to the skillet. Sauté ginger and 2 tbsp white scallions for 30 seconds until fragrant.
4. Step 4: Stir in soy sauce, rice vinegar, maple syrup, and water; simmer for 1 minute until slightly thickened.
5. Step 5: Add mixed vegetables and cook for 3-4 minutes until crisp-tender. Return tofu to skillet, toss to coat, and cook for 1 more minute until sauce thickens and coats the tofu.