Crispy Ginger-Scallion Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegan stir-fry with golden tofu and a fragrant ginger-scallion sauce, ready in 45 minutes. This Asian-inspired vegetarian recipe (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 rice, quinoa, or a quick salad. 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: 20 min Cook: 25 min Serves 4 Asian cuisine 285 cal/serving

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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

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Instructions

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.
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.
Step 3: Add remaining 2 tbsp oil to the skillet. Sauté ginger and 2 tbsp white scallions for 30 seconds until fragrant.
Step 4: Stir in soy sauce, rice vinegar, maple syrup, and water; simmer for 1 minute until slightly thickened.
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.