Crispy Tofu Stir-Fry with Ginger Scallions
Golden baked tofu paired with vibrant stir-fried vegetables and ginger. This Asian-inspired quick recipe (vegan, gluten-free), ready in about 45 minutes, pairs firm tofu, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 firm tofu
- 2 cups broccoli florets
- 1 cup carrots
- 4 stalks scallions
- 1 tbsp fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp cornstarch
- 1 tsp sesame oil
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Equipment for this recipe
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Instructions
- Step 1: Press tofu to remove excess water, then cut into 1-inch cubes. Toss with 1 tsp cornstarch and 1/2 tsp sesame oil, spreading on a parchment-lined baking sheet.
- Step 2: Bake at 400°F for 20 minutes, flipping halfway, until golden and crisp.
- Step 3: While tofu bakes, slice scallions (white and green parts separately), julienne carrots, and mince ginger. Stir-fry broccoli and carrots in a hot wok or skillet with 1 tsp sesame oil for 5 minutes until crisp-tender.
- Step 4: Add minced ginger, white scallion parts, soy sauce, and rice vinegar. Cook for 2 minutes until sauce thickens slightly.
- Step 5: Add baked tofu and green scallion parts, tossing gently to coat. Cook for 1 minute more before serving.
