Crispy Tofu Stir-Fry with Ginger and Garlic
Golden-brown tofu paired with crunchy vegetables in a savory-sweet sauce, ready in 20 minutes for a quick vegan dinner. This asian-inspired asian (vegan) ready in about 35 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 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Tofu Stir-Fry with Ginger and Garlic take to make?
Total time is about 35 minutes (20 min prep + 15 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 Tofu Stir-Fry with Ginger and Garlic?
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 Tofu Stir-Fry with Ginger and Garlic?
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 Tofu Stir-Fry with Ginger and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu Stir-Fry with Ginger and Garlic vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★★
Made this for my family and everyone asked for the recipe.
