Crispy Ginger-Tofu Stir-Fry with Scallion Oil
A vibrant, restaurant-quality stir-fry featuring golden-brown tofu and fragrant scallion oil, ready in 20 minutes with no fancy equipment. This asian-inspired asian (vegetarian, high-protein) ready in about 25 minutes pairs pressed and cubed firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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, pressed and cubed firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1.5 tbsp, finely grated fresh ginger
- 4, white parts sliced thin, green parts chopped scallions
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 10 oz, halved baby bok choy
- 1 tsp sugar
Instructions
- Step 1: Pat tofu cubes dry with paper towels, then toss with 1 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, add tofu in a single layer and cook for 4-5 minutes per side until golden and crispy, then set aside.
- Step 2: In the same skillet, add 2 tbsp vegetable oil, then stir-fry white scallions and grated ginger for 1 minute until fragrant. Add soy sauce, rice vinegar, and sugar, then bring to a simmer.
- Step 3: Return tofu to the skillet, add baby bok choy, and toss for 2 minutes until greens wilt and sauce thickens slightly. Drizzle with sesame oil, top with chopped green scallions, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Ginger-Tofu Stir-Fry with Scallion Oil take to make?
Total time is about 25 minutes (15 min prep + 10 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 Crispy Ginger-Tofu Stir-Fry with Scallion Oil?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Crispy Ginger-Tofu Stir-Fry with Scallion Oil?
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 Crispy Ginger-Tofu Stir-Fry with Scallion Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Crispy Ginger-Tofu Stir-Fry with Scallion Oil vegetarian?
Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
