Crispy Tofu Stir-Fry with Ginger and Garlic

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Golden-brown tofu paired with crunchy vegetables in a savory-sweet sauce, ready in 35 minutes for a quick vegan dinner. This Asian recipe (vegan), ready in about 35 minutes, pairs 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 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

• 14 oz, pressed and cubed firm tofu
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp, minced ginger
• 2 cloves, minced garlic
• 2 cups broccoli florets
• 1 cup, julienned carrots
• 1 cup snap peas

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Instructions

1. Step 1: Pat 14 oz cubed tofu dry, then toss with 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 3-4 minutes per side until golden and crispy; remove and set aside.
2. Step 2: Add 1 tbsp minced ginger and 2 minced garlic cloves to the skillet, stir for 30 seconds until fragrant. Add 2 cups broccoli florets, 1 cup julienned carrots, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
3. Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Pour sauce over vegetables and tofu, then cook for 1-2 minutes until sauce thickens and coats everything evenly.