Crispy Tofu Stir-Fry with Ginger Soy Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

Golden pan-fried tofu tossed with crisp vegetables in a savory ginger soy sauce, perfect for a quick and healthy Asian-inspired dinner. This asian-inspired vegan ready in about 30 minutes blends cornstarch, vegetable oil, medium, julienned carrot 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 320 calories and feeds 3, 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 block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, julienned carrot
• 1 medium, sliced thin red bell pepper
• 1 cup, trimmed snap peas
• 2, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2, sliced thin green onions
• 1 tsp (optional) sesame seeds

Instructions

1. Step 1: Press a 14 oz block of firm tofu to remove excess moisture, then cut into 1-inch cubes and toss gently with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook without stirring for 4-5 minutes until the bottoms are golden and crispy.
3. Step 3: Flip each tofu cube carefully and cook for another 4 minutes until all sides are crisp. Remove tofu and set aside.
4. Step 4: In the same skillet, add 2 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
5. Step 5: Add 1 julienned medium carrot, 1 sliced medium red bell pepper, and 1 cup snap peas, stir-frying for 3-4 minutes until vegetables are tender-crisp.
6. Step 6: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl, then pour the sauce over the vegetables.
7. Step 7: Return the crispy tofu to the skillet and toss everything gently for 1-2 minutes until tofu is heated through and coated with sauce.
8. Step 8: Remove from heat, garnish with 2 sliced green onions and 1 tsp sesame seeds if using, and serve immediately.