Crispy Tofu Stir-Fry with Garlic-Ginger Sauce

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Golden pan-fried tofu cubes tossed in a fragrant garlic-ginger soy sauce with crisp vegetables, perfect for a quick and healthy Asian-inspired meal. This Asian Fusion-inspired vegan recipe, ready in about 40 minutes, pairs extra-firm tofu, cornstarch, canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Ingredients

• 14 oz block extra-firm tofu
• 3 tbsp cornstarch
• 3 tbsp canola oil
• 2 cups broccoli florets
• 1 medium red bell pepper sliced
• 1 large carrot julienned
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 tbsp scallions chopped
• 1 tsp sesame seeds

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Instructions

1. Step 1: Press 14 oz block of extra-firm tofu for 20 minutes to remove excess water, then cut into 1-inch cubes. Toss tofu cubes gently with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp canola oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook for 3-4 minutes per side, turning carefully, until all sides are golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned large carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1 tbsp brown sugar until sugar dissolves.
6. Step 6: Return tofu to the skillet and pour the sauce over everything. Toss gently and cook for 2 minutes until sauce thickens slightly and coats the tofu and vegetables.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped scallions and 1 tsp sesame seeds before serving.