Crispy Tofu Stir-Fry with Ginger-Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A flavorful vegan stir-fry with perfectly crispy tofu and fresh vegetables in a savory-sweet sauce. This asian-inspired vegetarian (vegan, gluten-free) ready in about 35 minutes blends vegetable oil, minced garlic, grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cut into 1-inch cubes firm tofu
• 2 tbsp vegetable oil
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 medium, sliced into thin strips bell pepper
• 1 cup, cut into small florets broccoli
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 2, sliced green onions

Instructions

1. Step 1: Pat 14 oz pressed tofu cubes completely dry with paper towels, then toss with 1 tsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add tofu in a single layer and cook for 4-5 minutes per side until golden brown and crisp, turning carefully with a spatula. Transfer to a plate and set aside.
3. Step 3: In the same skillet, add 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 30 seconds until fragrant. Add 1 sliced bell pepper and 1 cup broccoli florets, stirring constantly for 3-4 minutes until crisp-tender.
4. Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1 tsp cornstarch. Pour the sauce into the skillet, stirring until it thickens and coats the vegetables, about 2 minutes. Return tofu to the skillet and toss to coat evenly.
5. Step 5: Cook for 1 more minute until heated through, then stir in 1/2 tsp sesame oil and 2 sliced green onions. Serve immediately while crispy.