Crispy Maple-Ginger Tofu Stir-Fry with Spaghetti Squash

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

A vibrant, plant-based stir-fry featuring golden-baked tofu, tender spaghetti squash, and a sweet-savory glaze, ready in 35 minutes. This asian-inspired vegan (gluten-free, high-protein) ready in about 55 minutes pairs medium (about 2 lbs) spaghetti squash, firm tofu, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 1 medium (about 2 lbs) spaghetti squash
• 14 oz firm tofu
• 1 cup broccoli florets
• 1, thinly sliced red bell pepper
• 1, julienned carrot
• 2 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 1 tsp sesame seeds

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Bake for 35-40 minutes until fork-tender. Cool slightly, then scrape flesh into strands with a fork.
2. Step 2: Toss pressed and cubed tofu (14 oz) with 1 tbsp soy sauce and 1 tsp cornstarch. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden and crispy. Transfer to a plate.
3. Step 3: In the same skillet, heat remaining 1 tbsp olive oil. Add broccoli (1 cup), bell pepper (1 red bell pepper, thinly sliced), and carrot (1, julienned), and stir-fry for 4-5 minutes until crisp-tender. Add garlic (2 cloves, minced) and ginger (1 tbsp, minced), stirring for 60 seconds until fragrant.
4. Step 4: Whisk remaining 2 tbsp soy sauce, rice vinegar (1 tbsp), sesame oil (1 tsp), and 2 tbsp water in a small bowl. Pour sauce over vegetables and stir to coat. Add cooked tofu (14 oz) and spaghetti squash strands, tossing gently until heated through (2-3 minutes). Garnish with sesame seeds (1 tsp).